INGREDIENTS:

• 1 cup rice
• 1 medium Onion finely chopped
• 1 medium Tomato finely chopped
• 20-25 mint leaves
• 1/2 cup palak (Spinach) puree
• 10-12 garlic cloves
• 1 green chilli
• small piece of ginger
• 2 tsp biryani masala(This can be substituted by Garam Masala)
• 1 bay leaf
• small stick of cinnamon
• 2-3 cloves
• 8-10 black pepper
• 1/2 tsp jeera(cumin seeds)
• 1/2 tsp haldi powder(turmeric)
• 1/2 tsp hing(asafoetida)
• 1-2 tsp ghee or oil

METHOD:

Palak Puree—

• In boiling water put palak leaves for about 5 minutes.
• Remove the palak leaves in a strainer. Let it cool.
• Grind it in a mixer to a fine paste. Do not add extra water.

Palak Mint Rice–

1. Wash and soak rice for about 20 minutes.
2. In a blender,  grind garlic, green chilli, ginger and mint leaves without water.
3. In a vessel,  put ghee, jeera, bay leaf, cloves, black pepper and hing.
4. Add ginger-garlic-chilli-mint paste and sautè.
5. Add onion and sautè it till it is slight brown.
6. Add tomato and saute for about 2-3 minutes.
7. Now add haldi powder, biryani masala, salt.
8. Then add palak puree and saute for a minute.
9. Add soaked rice and mix well. (Note: In this recipe, take same quantity of rice and water as we also put palak puree.)
10. Then add 1 cup water.
11. Let it simmer on slow flame  till the rice is cooked.

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