STEP 1.Wash rice thoroughly 2 to 3 times. And then soak it for 15 to 20 minutes.
STEP 2.Meanwhile Prepare and keep the other ingredients ready.
STEP 3.Make Puree of 2 tomatoes and 2 green chillies in a small grinding jar. Keep it aside.
STEP 4.Wash Spinach leaves thoroughly 2 to 3 times and finely chop them. Keep aside.
STEP 5.Finely chop the fresh garlic, white and green portions, keep aside.
STEP 6.Heat oil in a deep thick Vessel, let it heat , add Shahi jeer, Curry leaves, finely chopped garlic. And saute for 30 seconds. Now add Chopped Spinach leaves, stir it for 2 to 3 minutes , then add tomato puree. Salt to taste, Turmeric powder. powder. And mix well. Let the tomato puree quick. Cook for 2 to 3 minutes. Add green peas and One and half glass of water. Let the water boil. Then add the soaked basmati rice after draining the excess water from it.
STEP 7.And let it cook without lid for 5 to 7 minutes.
STEP 8.While the rice is getting cooked heat Oil for deep frying on the other flame and fry up the fryums.
STEP 9.Once the Excess water is absorbed by the rice while cooking. Then cover it with the lid. And Keep it on the lowest flame for 5 more minutes. Garnish with Fresh coriander leaves and tomato roundals. Serve with fresh green salad., Bowl of curd , Some fryums and a glass of Masala buttermilk
Nutrition value
2630
calories per serving
257 g Fat26 g Protein62 g Carbs3 g FiberOther
Current Totals
257 g Fat
26 g Protein
62 g Carbs
3 g Fiber
MacroNutrients
Carbs
62 g
Protein
26 g
Fiber
3 g
Fats
Fat
257 g
Vitamins & Minerals
Calcium
805 mg
Iron
3 mg
Vitamin A
1375 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
105 mcg
Vitamin B12
2 mcg
Vitamin C
19 mg
Vitamin E
40 mg
Copper
0 mcg
Magnesium
126 mg
Manganese
1 mg
Phosphorus
654 mg
Selenium
15 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment