TOMATO AND SPINACH PILAU

Preparation Method :

• Wash the basmati rice. Place it in a bowl, cover with cold water and leave to soak for 20 minutes.
• Drain the rice and place it in a large pan of boiling salted water bring back to boil and cook for 10 minutes.
• Heat the oil and ghee or butter in a karahi, wok, or large pan, and fry the onion and garlic for 4 - 5 minutes until soft.
• Add the tomatoes and cook for 3 - 4 minutes, stirring, until the mixture thickens.
• Drain the rice; add it to the pan and cook for a further 1 - 2 minutes, stirring, until the grains of rice are coated.
• Stir in the dhana jeera powder or coriander and cumin, and then add the carrots. Season the mixture with salt and pepper. Pour in the stock and stir well to mix.
• Bring to boil, then cover tightly and simmer over a gentle heat for 20 - 25 minutes, until the rice is tender.
• Lay the spinach on the surface of the rice, cover again, and cook for further 2 - 3 minutes, until the spinach has wilted. Fold the spinach into the rest of the rice.
• Dry-fry the cashew nuts until lightly browned and sprinkle over the rice mixture.
• Serve with naan bread.