Spinach Rice

How to Prepare

1. Rinse 10 cups of basmati rice thoroughly and soak for 30 minutes.
2. Wash and finely chop 2 kg of fresh spinach leaves.
3. In a blender, grind 2 cups of grated coconut
4. 10 green chilies, and a handful of coriander leaves into a fine paste with a little water.
5. Heat 1 cup of oil in a large pot over medium heat. Add 4 tsp of mustard seeds and wait until they splutter.
6. Add 20 curry leaves
7. 4 tsp of cumin seeds, and 4 chopped onions. Sauté until onions turn golden brown.
8. Add 10 chopped tomatoes and cook until they become mushy.
9. Stir in the spinach and cook for 5 minutes until it wilts.
10. Add the ground coconut paste
11. 4 tsp of turmeric powder
12. 4 tsp of garam masala, and salt to taste. Mix well.
13. Drain the soaked rice and add it to the pot. Stir to coat the rice with the masala.
14. Pour in 20 cups of water, bring to a boil, then reduce heat to low. Cover and cook for 15-20 minutes or until rice is fully cooked.
15. Fluff the rice with a fork and serve hot with raita or pickle.