Hirwa bhath (spinach rice), varhadi pulao & mishti pulao

Ingredients

1) For Hirwa Bhath (Spinach Rice):

• 3 cups ( 600 g ) cooked rice
• 1 bunch spinach , blanched and ground to a paste
• 1 tablespoon butter
• 2 cloves
• 2 cardamom
• 2.5 cm cinnamon
• 3 black peppercorns
• 1 1/2 teaspoon ginger - garlic paste
• 1 teaspoon chilli powder
• Salt to taste

2) For Varhadi Aloo Bhath :

• 4 ( 300 g ) potatoes , peeled and cubed
• Oil for frying
• 5 green chillies , chopped
• 5 g ( 1 - inch piece ) ginger
• 5 cm cinnamon
• 10 g ( 2 teaspoon ) coriander seeds
• 1/4 teaspoon turmeric powder
• 3/4 cup ( 180 ml ) curd
• 1 1/2 cup ( 300 g ) basmati rice
• 2 cups water
• Salt to taste
• 80 g coriander leaves , chopped
• 1/4 cup ( 50 g ) desiccated coconut

3) For Mishti Pulao :

• 400 g basmati rice, washed and soaked for 30 minutes
• Salt to taste
• 2 tablespoon ( 30 g ) ghee
• 2 ( 100 g ) onions , chopped fine
• 1 teaspoon ( 5 g ) garam masala powder
• 50 g sugar
• 25 g broken cashew nuts
• 25 g raisins
• A few strands saffron , soaked in a little milk