Spinach Rice

Basmati Rice - 1 cup
Spinach leaves - 4 to 5 cups (Tightly packed)
Green chilis - 4
Salt - to taste
Ginger garlic paste - 1 tbsp
Onion - 1
(Whole masalas - 2 Cardamom, 2 cloves, 1 inch cinnamon, 1 star anise)
Oil/Ghee - 1 tbsp
Cilantro/Mint leaves - handful
Saunf/Cumin seeds - 1 tbsp
Water - 2 cups

Puree half the spinach leaves and finely chop the rest of the spinach, mint and coriander leaves.
Wash the rice and soak in the water for 10 to 15 min.
In a pan with a tight lid, heat the oil and splutter the saunf.
Add the whole masalas, followed by the sliced onions and chilis.
Fry till soft and add the chopped leaves and ginger garlic paste.
Fry till fragrant and add the pureed spinach. Add the rice with the water and check for salt.
Turn up the heat and when the water starts boiling, close the lid and reduce the flame to really low.
Cook for about 20 to 30 min, until a nice aroma fills the kitchen.
Open and check for doneness of the rice.

Serve with raita or side of your choice.