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PrintTOMATO AND SPINACH PULAO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Drain the soaked rice and in a large pan of water, bring to the boil and cook for at least 10-12 minutes.
- Heat the oil and ghee or butter in a wok or large pan, fry the onion and garlic for 5 minutes until soft. Add the tomatoes and cook for 4 minutes, stirring until the mixture thickens.
- Drain the rice; add it to the pan and cook until the grains of rice are coated.
- Stir in the coriander and cumin, with the carrots. Season with salt and pepper. Pour in the stock and stir well to mix.
- Bring to the boil, then cover tightly and simmer over for about 20 minutes, till rice is tender.
- Place the rice between the layers of spinach and cook until the spinach has wilted. Fold the spinach into the rest of the rice.
- Sprinkle the fried nuts over the rice mixture. Serve with naan bread.
INGREDIENTS
- 2 tablespoon Cooking oil
- 1 tablespoon ghee or unsalted butter
- 1 onion, chopped
- 2 garlic cloves, crushed
- 3 tomatoes, peeled and chopped
- 250 grams brown basmati rice, soaked for 30 mins
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 carrots, coarsely grated
- 950 ml vegetable stock
- 250 grams young spinach leaves
- 50 grams unsalted cashew nuts
- Salt and black pepper
- Naan bread, to serve
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