Halwai June 9, 2018

Ingredients:

• Basmati Rice – 1 cup
• Spinach (washed) – 1 cup
• Pea (frozen or fresh) – 1/4 cup
• Onion – 2 (medium size)
• Ghee or Butter – 3 tbsp
• Turmeric – 1/2 tsp
• salt to taste
• For masala: Coconut (shredded) – 4 tbsp
• Green chillies – 2-3
• Ginger (fresh) – 1 inch piece
• Coriander leaves – 1 bunch
• Cinnamon – 2
• Clove – 2
• For spices: Cinnamon – 2
• Clove – 2
• Jeera – 1 tsp
• Bay Leaf – 1
• Star anise – 2

Method:

  1. Put all the ingredients for the masala in a blender and grind coarsely.
  2. Add raw spinach and blend the masala into a smooth paste.
  3. Wash the rice and keep aside.
  4. Heat ghee or butter in a pan, add all the spices and turmeric and toast for 1 min.
  5. Add onions and peas and cook for 2-3 mins.
  6. Add the washed rice and toast it until the rice is coated with ghee. This will take about 2 mins.
  7. Add the masala and mix well.
  8. Add 2 cups water and salt.
  9. Pressure cook or use a rice cooker.

Recipe courtesy of Pratibha Marathe