- Basmathi rice – 2 cups
- Ghee – 1.5 tbsps.
- Cardamom – 4 numbers
- Boiling water – 4 cups
- Salt – 2 tsps.
For the spinach mixture:-
- Oil – 1 tbsp.
- Cumin seeds – 1/2 tsp.
- Garlic – 5 big cloves; chopped
- Onion – 1 cup; finely chopped
- Spinach puree – 1 cup (Blanch 3 cups of fresh spinach in boiling water for a minute and blend in a mixer/grinder. Adding a pinch of sugar and baking soda while blanching gives a brighter colour to the puree)
- Cashew – 5 numbers; soaked in hot water and pasted
- Garam masala powder – 3/4 tsp.
- Salt to taste
For the paneer mixture:-
- Paneer – 300 grams; crumbled
- Tomato and basil pasta sauce – 3 tbsps. (heaping)
- Fresh basil – 5 to 6 numbers; chopped
- Kasoori methi – 1/4 tsp.
- Salt to taste
- For the paalak mixture, heat oil in a broad non-stick pan & add the cumin seeds. Allow them to crackle. Stir in the chopped garlic and onions & fry till onion turns almost golden brown in colour. Add the spinach puree and cashew paste and cook for 2 minutes more. Check for salt and add more if needed. Add the garam masala powder and keep aside.
- For the paneer mixture, mix together the crumbled paneer and pasta sauce. Cook for a minute. Add the basil leaves and kasoori methi. Check for salt and add more if needed. Remove from heat.
- Soak rice in water for 30 minutes. Drain water completely from the rice. Heat ghee in a broad pan & add the cardamom. Stir in the rice and fry for 2-3 minutes. Add the boiling water and salt. Cover cook on medium low heat for 10 minutes. Divide the cooked rice into 2 portions.
- Preheat the oven to 180C.
- Mix one portion of the cooked rice with the paalak mixture and the other portion with the paneer mixture.
- Spread the green rice in a baking dish. Spread the pink rice over the green rice. Cover with a foil.
- Bake at 180 for 15 minutes.
Source:- Smart cooking by Sanjeev Kapoor