Rice, Spinach

Spinach and Dill Rice


Spinach Leaves – 1 cup
Rice – 1 cup
Oil – 2 tblsp
Cumin Seeds – 1/2 tsp
Onion – 1, minced
Ginger – 1 inch piece, minced
Black Peppercorns – 10 to 12
Coriander Powder – 2 tsp
Red Chilli Powder – 1/2 tsp
Salt – 1 tsp
Paneer – 100 gms, cubed
Fresh Dill – 1 tblsp, chopped

1. Wash spinach leaves thoroughly and soak in plenty of water for 15 minutes.
2. Wash rice and soak in water for 15 minutes.
3. Heat oil in a heavy based pan over moderate heat.
4. Sprinkle in cumin seeds and when they splutter mix in onion and ginger.
5. Fry till onion turns translucent.
6. Remove from heat and set aside.
7. Drain spinach and puree with fried onion and ginger.
8. Transfer puree to pan and place over moderate heat.
9. Drain rice and add to pan with peppercorns and spice powders.
10. Stir till rice turns translucent.
11. Mix in salt and 2 cups of water.
12. Cook rice for 10 to 15 minutes, till water is absorbed and rice is tender.
13. Stir in paneer and dill.
14. Serve hot.

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