Spinach and corn rice

Ingredients:

• 1 cup spinach puree
• 1 medium onion chopped finely
• 1/2 cup corn kernals
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon red chili powder
• 1 bay leaf
• 1 cinammon stick
• 3-4 cloves
• 3-4 green cardamom
• 1 teaspoon cumin seeds
• 1 tablespoon cashew pieces
• 1 tablespoon ghee/butter
• 1/2 teaspoon sugar
• 1 tablespoon lemon juice
• 2 tablespoon + 1 teaspoon oil
• 1 cup basmati rice
• 2 cups water
• Salt to taste

Method:

1. Wash and rinse rice multiple times. Cook rice by adding 2 cups of water.
2. Add 2 tablespoon oil in a pan. Add cumin seeds, cardamom, cinnnamon, and bay leaf. Saute for a second. Add ginger and garlic paste.
3. Add chopped onion and corn. Fry for a minute. Add spinach puree and let it cook for a minute.
4. Add red chili powder, sugar and salt to taste. Let it cook for a while on low to medium flame.
5. Add a teaspoon of oil in a small pan. Add cashew pieces. Fry until they become light golden. Add fried cashews to the spinach puree. Mix well.
6. Add cooked rice to the puree and mix everything properly. Add a tablespoon of lemon juice to the rice. Switch the flame to simmer and put the lid on the pan. Let it cook for 20-25 minutes.
7. Add a tablespoon of butter/ghee to the sides of rice and turn of the flame.
8. Serve hot with mix vegetable raita.