Ramadan Special - Spinach Biryani

Make a puree with of the spinach with ginger and green chilies with 1/4 cup water. Keep aside. Heat the ghee and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. saute for a few seconds. Then add onions and saute.

Add the rice and fry for 1-2 minutes.

Add the pureed spinach, salt, turmeric powder and garam masala powder and continue to saute for 1-2 minutes. Add 1 and 1/2 cups water and pressure cook for 1-2 whistles.

Garnish with fried onions, tomato wedges, lemon wedges and fried cashews. Serve along with some raita, pickle or papad.