 Serving size
6
Ingredients
Basmati or any long-grain rice, measured to 450 ml/2 cup mark in a glass
275 gm packet of frozen leaf spinach
250g, 2 small tomatoes
3 tbs vegetable oil
65g, 1 small onion peeled, cut in half and then cut crosswise into very thin slices
1/4 tsp ground turmeric
1 tsp roasted, ground coriander and cumin seed mixture
1 tsp salt
Method
Wash the rice in several changes of water and drain. Add enough water to cover by 1 inch. Set aside for 30 minutes.
Cook the spinach according to package directions in just 125 ml/ 1/2 cup of water. It should be tender and have no liquid left. (Fresh spinach should be cooked the same way.)
Chop up the spinach very, very finely. Chop the tomatoes finely.
Heat the oil in a heavy pan over a medium-high flame. When hot, put in the onion. Stir and fry until the onion is nicely browned.
Add the rice and turn the heat to medium. Stir and saut� the rice for 2 minutes.
Now put in the spinach, tomatoes, turmeric, the roasted coriander and cumin seed mixture and salt. Stir gently to mix and keep stirring for one minute.
Now add 450 ml / 2 cups of water and bring to boil. Cover very tightly, turn heat to very low and cook for 25 minutes.
Remove cover and stir the rice gently, leaving a crust on the very bottom alone.
Cover and cook on a very low heat for another 10 minutes.
Source
"A Taste of India" by Madhur Jaffrey.
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