Pan Gobi jay Saag ja Choka

Method

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1. 1

   Soak the rice in water for 1 hour before cooking.

2. 2

   Heat the ghee in a deep pan over a medium flame. When it is hot, add the mustard seeds.

3. 3

   When the mustard seeds begin to pop, add the curry leaves, the chopped green chillies and the chopped tomato.

4. 4

   Drain the soaked rice, add it to the tempered spices and mix well.

5. 5

   Pour in 1½ cups water.

6. 6

   Let the rice cook until the water has reduced by half. Add the Pan Gobi jo Saag, red chilli powder, mango powder, turmeric powder and salt and mix well. Turn the flame down to low and cook until the rice is fully cooked and all the water has dried up.

7. 7

   Garnish with chopped coriander leaves and serve piping hot.