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

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Preparation

• 1) Melt the butter in a pan on medium heat. Season with cloves , cardamom , cinnamon and black pepper corns. Add ginger - garlic paste and chilli powder. Stir well.
• Add spinach paste, salt to taste and fry well. Add rice , mix and cook till the gravy is absorbed and till you get a nice aroma. Serve hot.
• 2) Heat a little oil and fry the potatoes for five minutes. Remove and set aside. Grind green chillies , ginger , cinnamon, coriander seeds and turmeric powder to a fine paste.
• Heat oil and fry the paste well till the oil floats on top. Add the fried potatoes and curd. Saute for five minutes. Add the rice and stir - fry for five minutes . Add 2 cups of water and salt. Cover and cook till the rice is done.
• Garnish with coriander seeds and desiccated coconut.
• 3) Heat ghee in a pan . Add the chopped onion and garam masala powder and fry till brown. Add rice and fry for about five minutes.
• Add enough water ( 1 glass rice - 2 to 2 1/2 glass water ) and salt and bring it to a boil. Add sugar, cashew nuts, raisins and saffron milk and stir well. Cover and cook till done.