Spinach pilaff

Spinach pilaff

By
From
Indian Food Made Easy
Serves
3-4
Photographer
Vanessa Courtier

This pilaff works well as part of any north Indian meal, but also makes a good partner for grilled chicken, simple lamb dishes or chops, or even an assortment of grilled vegetables. The spices give it a wonderful rounded flavour and the spinach provides a velvety texture. The fact that it is really good for us is almost an afterthought. It is, needless to say, great for children – my daughter loves it (even with the chilli) and I haven’t yet needed to hide the greenery!

Ingredients

Quantity Ingredient
2 tablespoons oil
1 bay leaf
2 black cardamom pods
6 black peppercorns
1 teaspoon cumin seeds
1-2 green chillies, forked but left whole
1 small onion, peeled and chopped
300g Basmati rice
200g baby spinach leaves, wilted in a pan and pureed
salt, to taste
2-3 teaspoons lemon juice, or to taste

Method

  1. Heat the oil in a large saucepan, add the whole spices and green chillies and cook for 20 seconds. Add the onion and cook for about 4 minutes until translucent. Stir in the rice, spinach and salt and stir-fry to heat through. Just before serving, add lemon juice to taste.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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