Wash and soak the rice for 1 hour.
Before chopping the spinach ensure that it was cleaned and washed properly.
In a grinder puree the spinach, green chillies, ginger and garlic. Use little water to aid the grinding. 4 cups of chopped spinach will yield 1 cup of spinach puree.
Put a heavy bottom or non-stick pan on medium flame. Add the ghee, once hot add the whole spices and fry until they release their aromas.
Now add the chopped onions and fry them until they become soft pink in colour.
To the onions add the pureed spinach and fry the puree until it becomes a little dry – should take 3-4 minutes. Do not forget to keep turning the puree continuously.
Once the spinach puree is cooked add the rice, peas (if using) and salt, mix it up well and add 1+ 1/4 cups of water water. Give it a gentle mix, cover and allow it to cook.
Serve hot with Kadhi or Raita.
