Ingredients:
1 bunch spinach leaves washed, drained
1/2 cup grated cheese
1 1/2 cups basmati rice
5 green chillies
1" piece ginger
1 tbsp butter
1 onion slice into thin long strips
salt to taste
1/2 tsp dalchini (cinnamon)- clove powder
1 cup cabbage thinly chopped
juice of 1 lemon
1/4 cup milk
Method
- Keep plenty of water to boil.
- When hot add salt, 8-10 drops lemon juice and rice. Cook till almost done.
- Drain in colander.
- Cool by spreading on a thali or plate. Keep aside.
- Put spinach, green chillies and ginger in a blender.
- Do not add water. The sustained water is enough for blending.
- Warm butter in kadai (pan), add the spice powder and onions.
- Fry till they are light brown.
- Add cabbage, lemon juice, salt and spiach paste. Fry for 5 minutes.
- Add the above fried masala to rice leaving behind 1 tbsp mixture.
- Add half cheese. Delicately blend the masala with rice till evenly mixed.
- Preferably with finger so grain does not break.
- Transfer to a casserole, spread the leftover paste on the rice.
- Sprinkle the remaining cheese and the milk.
- Bake for 15 minutes, covered with foil or cling film depending on the oven.
- Serve hot.
Making time: 40 minutes
Makes: 4 -5 servings
Shelflife: Best fresh
Green leafy Veg
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