Spinach & Butter Bean Rice by Videhi Sivurusan

2 bunches fresh spinach. Washed and roughly chopped.
including stalks.
1 ½ tin Tomatoes
60 ml Oil sunflower or olive
3 star anise.
1 tsp mustard seeds
1 large onion diced.
1 sprig curry leaves
1 tsp jeera
3 dry red chillies
2 cloves garlic sliced.
1- 2 tbsp mix masala
1 Tin Butter Beans
2 cups of uncooked good quality basmati rice. (250ml cup)
4 cups water (generally 1: 2 ratio) if rice is softer reduce water
1 tbsp ghee (clarified butter)

Let’s cook 

• Heat oil in a 30 cm waterless pot with a good fitting lid. Add star anise, red chillies, mustard seeds, & jeera seeds. Immediately add onions and curry leaves fry until onions are golden brown, mix in garlic and Masala, and cook for a few seconds.
• Toss in spinach cook until it starts to wilt. Mix in tomatoes, cook for 5 minutes until tomatoes start to melt.
• Add washed rice and butter beans. Give it a good stir and then add water.
• Cover pot, bring to a boil than reduce heat and let it steam until water is fully absorbed, Approximately 25-30 minutes