Ingredients
10-12 baby potatoes, boiled and peeled
5 tbsp green chutney
1 1/2 cups basmati rice (soaked in water for 30 mins)
2 tbsp oil
1 bay leaf
2 black cardamoms
3-4 green cardamoms
1-inch stick cinnamon
1-2 blades of mace/javayatri
2 medium onions sliced
1 tbsp spinach puree
Procedure
Heat oil in a nonstick pan, add bay leaf, black cardamoms, green cardamoms, cloves, cinnamon, and mace and sauté for a minute.
Add onions and sauté till light brown. Add potatoes and mix. Add spinach puree, green chutney, rice, 3 cups water, and salt and mix well.
Cook for 5-7 minutes or till it comes to a boil. Lower heat, cover, and cook for 10 minutes. Switch off the heat and let it stand for another 10 minutes.
Serve hot with the raitha of your choice.
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