Yield: 1 servings
|1 bunch||Spinach leaves washed; drained|
|½ cup||Grated cheese|
|1½ cup||Basmati rice|
|1||1 inch piece ginger|
|1||Onion slice into thin long strips|
|Salt to taste|
|½ teaspoon||Dalchini; (cinnamon)- clove|
|1 cup||Cabbage thinly chopped|
|1||Lemon; juice of|
Keep plenty of water to boil. When hot add salt, 8-10 drops lemon juice and rice. Cook till almost done.
Drain in colander. Cool by spreading on a thali or plate. Keep aside.
Put spinach, green chillies and ginger in a blender. Do not add water. The sustained water is enough for blending.
Warm butter in kadai (pan), add the spice powder and onions. Fry till they are light brown. Add cabbage, lemon juice, salt and spiach paste. Fry for 5 minutes.
Add the above fried masala to rice leaving behind 1 tablespoon mixture.
Add half cheese. Delicately blend the masala with rice till evenly mixed.
Preferably with finger so grain does not break. Transfer to a casserole, spread the leftover paste on the rice.
Sprinkle the remaining cheese and the milk.
Bake for 15 minutes, covered with foil or cling film depending on the oven.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.