Spinach & carrot rice

Ingredients

Preparation tiem: 15minutes                

Serves 4          

Cooking time: 18 minutes

  • 1 cup pearl pishori – soak for about 15 minutes
  • 350 gm spinach – discards stems and cut leaves into thin strips (2 cups)
  • 2 carrots – grated (1 cup)
  • 4 tbsp oil
  • ½ tsp fennel seeds (saunf)
  • 2 brown cardamoms (moti illaichi)
  • 1 stick cinnamon (dalchini)
  • 2 cloves (laung)
  • 1 onion – sliced finely (1/2 cup)
  • 1 ½ tsp salt, or to taste
  • ¼ tsp chilli powder or paprika
  • 2 tsp lemon juice

Method

  1. Heat oil in large, heavy bottomed pan. Add fennel seeds, cardamoms, cinnamon and cloves. Wait till fennel seeds just change colour.
  2. Add onions and stir fry till transparent.
  3. Add spinach and grated carrots. Stir fry for 1 minute.
  4. Drain the water from the pearl pishori rice and add to the spinach& carrot mixture. Add salt and red chilli powder.
  5. Add 2 cups water and lemon juice. Stir gently to mix well.
  6. Bring to a boil.
  7. Reduce heat and cook covered, for 12-15 minutes or until the pearl pishori rice is done. Fluff it up with a fork to separate the grains. Serve.