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Preparation Time : 20
Cook Time : 40
Total Time : 60
Rice 1 cups
Cashew nuts 8-10 nos
Ghee 2 tbsp
Refined oil 2 tbsp
Salt 1 tsp
Onion(big, chopped) 1 nos
Garlic chopped 1/2 tsp
Cumin Powder 11/2 tsp
Coriander Powder 1 tsp
Cinnamon 1 inch
Clove 2 nos
Bay leaf 1 nos
Cardamom 2 nos
Palak Leaves (Spinach)(tightly packed) 1 1/2 cups
Clean and wash the palak leaves and blanch them for few minutes.
Drain the water and take the leaves in a blender and make smooth green puree.
Wash and soak the rice for 20 minutes.
Heat 1 tablespoon ghee and roast the cashew nuts and keep them aside.
Now add the remaining ghee and refined oil in pan.
Add bay-leaf, cardamom, clove and cinnamon into the pan.
Next add chopped onions and garlic and fry till they are translucent in nature.
Add cumin powder, coriander powder and salt taste. Mix them well.
Now add the palak puree and cook until the raw smell is gone.
Finally add the soaked rice and mixed with all the masalas.
Add water (approximately 2 1/2 cup) and cook until the rice is done.
When the water is almost dried add the fried cashew nuts and serve hot.
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