Spinach Pulao

• 1 bunch fresh spinach leaves, cleaned,washed,drained and roughly shredded
• 1 cup long-grain basmati rice, washed and soaked in
• 3 cups water, for 30 minutes and drained
• 1 inch fresh ginger, washed,peeled and chopped
• 4 -5 spring onions, washed,ends trimmed and cut into rounds
• 3 -4 stalks green onions, washed,ends trimmed and chopped into rounds
• 2 green chilies, washed,ends trimmed and chopped
• 2 tablespoons oil
• 1 teaspoon cumin seed
• salt

1. Heat oil in a pot.
2. Add cumin seeds and allow to crackle.
3. Once they stop crackling, add green chillies.
4. Stir-fry for a minute.
5. Add ginger and spring onions.
6. Saute for 2 minutes.
7. Stir in rice and saute for 3 minutes.
8. Mix in 3 cups of water and salt.
9. Then, stir in the chopped spring onion greens.
10. Bring to a boil.
11. Lower flame, add spinach and mix well.
12. Cover and cook on high heat for 2 minutes.
13. Lower flame and cook till all the water has been absorbed by the rice and the rice is cooked.
14. Serve hot with plain low-fat yogurt on the side.
15. Enjoy!

fresh spinach leaves, longgrain basmati rice, water, ginger, spring onions, green chilies, oil, cumin, salt

Taken from www.food.com/recipe/spinach-pulao-104119 (may not work)