Green Saussage Rice

Ingredients :-
1.Rice - 2 cups
2.Water - 3 - 3.5 cups
3.Spinach puree - 1 cup (thick puree)
4.Saussage - 1 1/2 cup (sliced or chopped)
5.Ginger  - 1 inch piece
6.Garlic - 3-4 (big size)
7.Green chillies - 3 nos
8.Onion - 1 big (sliced)
9.Cillantro - as required
10.Mint leaves - 2-3 leaves
11.Cardamom - 4 nos
12.Cloves - 2 nos
11.Cinnamon - 2 nos (1inch long)
12.Ghee or oil - 2 tbspn

Preperation :-

{1}Rice :
1.Soak rice in warm water for 40 mins and drain it for 10 mins.
2.Heat 1 tbspn ghee or oil in a kadai and splutter whole spices in it.
3.Add half of the onions sliced and fry it.
4.Once it is done, add drained rice to it and fry for a few mins.
5.Keep it aside.

{2}Masala :
1.Make a fresh paste with ginger, garlic and green chillies with few (may be 1 oz) of fresh cillantro.
2.Put 1 tbspn of oil or ghee in a pan along with this paste and then heat it covered.
3.Once it starts spluttering, reduce the heat and slowly open the lid.
4.Fry it for few seconds and add 1/2 onoin sliced to it and sautee it well.
5.Add spinach puree and saussage to it and cook it till it becomes thick gravy.
6.Keep this aside.

{3}Main preperation :
1.Take a thick bottomed vessel and put 3-3.5 cups of water to it.
2.Now add the masala prepared above to it and stirr it well.
3.Switch on the stove and bring it to boil with closed lid.
4.Taste it and add salt as required. Make sure that salt is little more than to taste as rice will absorb it.
5.Add rice to this boiling mix and cook it with a tight closed lid (or) cook it for few mins till rice is half done and then bake it in oven in 350d f for 30-45 mins.
6.Once it is done and perfectly cooked, add rest of the cillantro to it with mint leaves.
7.You can also add some fried paneer to this just to bring that white colour in between.

NB: you can also add some chicken stock to spinach or replace 1 cup of water with 1 cup of stock for added taste.