Cooked basmati rice- around 4 cups
Ghee- 1 tbsp
Cumin seeds- 1/4 tsp
Onions- 1/4 cup
Ginger- 1/2 tbsp
Garlic 1/2 tbsp
Green chilli- 2, slit (increase or decrease as per choice)
Spinach- 3 cups, packed, roughly chopped
Meat masala- 1 tsp
Lemon juice- 1 tsp
Salt- to taste
Coriander leaves- 2 tbsp (optional)
Cook the basmati rice with whole spices.
Drain and keep aside. Ideally the rice should be a day old and refrigerated.
Heat ghee in a wok and once hot, add the cumin seeds.
Wait for it to sizzle, and then throw in the onions, ginger, garlic and green chillies.
Cook till the onions turn translucent, they dont need to brown.
Add the spinach and give a good mix.
Wait for the water from the spinach to evaporate, and once it becomes semi-dry, add the meat masala, lemon juice and salt to taste.
Tip in the rice and carefully mix with the spinach. Try not to break the rice, or else it will turn mushy.
Top with coriander leaves, give one final mix and serve warm.
Notes: If you are using rice just prepared, rinse with cold water and leave to drain completely. I sometimes chuck it into the fridge for a while.
Add some grated coconut at the very end to amp the taste a bit.
A spoon of ghee mixed at the very end after you add the coriander leaves works wonders.