Spinach-Potato Rice - Mugalai Rice

4 cups Basmati rice
2 Onions
2 bunches Spinach
5 Potatoes
1 cup Chick Peas or 1 can Chick peas
2 tsp ginger-garlic paste
3 green chilies
2 tsp Garam Masala (previous blog)
4 bay leaves
1” butter stick

Cut potatoes length wise or medium cubed. Drain chick peas and keep aside.

Take 4 tsp of oil in a skillet, add jeera ,chopped onions, chilies, bay leaf and once the onions are translucent, add ginger-garlic paste, cut potatoes and chick peas. Fry them for a few minutes till they are soft. Then add chopped spinach, turmeric, salt and garam masala.

Wash and drain rice. Once the water in the skillet is evaporated, add rice. Stir well. Let fry for a few minutes.

Transfer from the skillet to a rice cooker and pour 1:2 ratio of water for the rice. Add 1” of butter stick in the vessel and add salt (this is for the rice). Taste for salt and adjust seasonings.

Fried cashews and coriander can be used for garnishing.

Raita or kurma is a good compliment for Spinach Rice.