Ingredients
1 bunch spinach leaves washed, drained
1/2 cup grated cheese
1 1/2 cups basmati rice
5 green chillies
1" piece ginger
1 tbsp butter
1 onion slice into thin long strips
salt to taste
1/2 tsp dalchini (cinnamon)- clove powder
1 cup cabbage thinly chopped
juice of 1 lemon
1/4 cup milk

Method
Keep plenty of water to boil. When hot add salt, 8-10 drops lemon juice and rice.
Cook till almost done.
Drain in colander. Cool by spreading on a thali or plate. Keep aside.
Put spinach, green chillies and ginger in a blender. Do not add water. The sustained
water is enough for blending.
Warm butter in kadai (pan), add the spice powder and onions.
Fry till they are light brown. Add cabbage, lemon juice, salt and spiach paste. Fry
for 5 minutes.
Add the above fried masala to rice leaving behind 1 tbsp mixture. Add half cheese.
Delicately blend the masala with rice till evenly mixed.
Preferably with finger so grain does not break. Transfer to a casserole, spread the
leftover paste on the rice.
Sprinkle the remaining cheese and the milk. Bake for 15 minutes, covered with foil
or cling film depending on the oven. Serve hot.