Ingredients: Basmati or Raw Rice – 1 cup Ghee - 1 tbsp. Spinach leaves – 2.5 cups Coriander( coarsely chopped) – 1.5 cups Ginger-garlic paste-1 tsp. Onion – 1 no., chopped Fennel seeds (saunf)– ½ tsp Cashews, broken – 1tbsp Groundnuts, broken - 1 tbsp Steps of preparation: Wash, soak the rice for 10 minutes and pressure cook the rice and keep aside. Wash the spinach and coriander leaves and blend them to a puree Heat ghee in a non-stick pan, add the fennel seeds(saunf) and onion with some salt. Sauté the onions, ginger- garlic paste until it’s lightly brown in color. Add the pureed spinach-coriander mix and saute for few minutes until it semi-thickens and the raw smell disappears. Gently mix in the rice, that it doesn’t break. Cover and cook for a couple of minutes on a very low flame and turn off to get a nice aroma. Garnish with roasted cashews and groundnuts. Serve the rice hot with cucumber raita. Nutrient highlights: Spinach is an excellent source of vitamin K, vitamin A, folate, iron and dietary fiber. Coriander is a good source of vitamin C, along with phosphorus, potassium, zinc, dietary fiber, calcium, iron, and magnesium. Cashews are high in monounsaturated and polyunsaturated fats and a good source of protein. Curd is a good source of protein and calcium that goes well as an accompaniment to spinach coriander rice. #Immuneboosting recipe #VitaminA recipe #vitamin C recipe #Folate and iron recipe #lunch box idea #Lunchand dinner