This recipe serves 4
300 gms or 2 cups of rice. Soak for min 1 hour.
Grind 250 grams to 300 grams of palak big bunch with
Fistful cilantro and
1-2 green chillies
2 onions cut length wise
One spoon garlic paste
Salt to taste
3 tablespoons oil
2 tablespoons ghee
2 star anise
1 inch dalchini ok cinnamon
A piece of bay leaf
1 & 1/2 spoon biryani masala just for the mild flavour ( I had knoor biryani masala so i used it and any brand can be used).
A fistful french beans
A fistful carrot
A fistful frozen corn and frozen matar is optional if added taste good
Method of preparation
Grind Palak cilantro and green chillies and keep aside
In a pressure cooker or rice cooker add 3 tablespoons oil then add all the dry masala and saute for a minute after that add onions and fry till golden brown.
Then add ground paste and fry for 5 minutes then add all the vegetables including tomato and fry for another 5 minutes and add biryani masala. Now add rice salt and water. Water to be added as per the requirement of your Rice. I used jeera Samba Rice and soked for over an hour so used only 1:1 for Rice as palak also will add to the liquid. Once it is cooked well before the final stir add 2 spoons ghee and let it cool a bit and serve with raita.