Meals and Courses

Ingredients
  • 3 tablespoons vegetable oil
  • 180 g (6 oz) basmati rice
  • 300 ml (½ pint) vegetable or chicken stock
  • 1 teaspoon cumin seeds
  • 200 g (7 oz) spinach, chopped
  • 1 teaspoon grated fresh root ginger
  • 1 onion, chopped
  • 2 teaspoons mint leaves, chopped
  • salt and pepper
Directions

Heat 1 tablespoon of the oil in a heavy-based saucepan, then add the rice. Stir well to ensure the grains are well coated and translucent, then add the hot stock. Season, bring to simmering point, cover and cook over a low heat for 15 minutes.

Heat 1 tablespoon of the oil in a saucepan. Add the cumin seeds and let them brown, then add the spinach. Cook over a medium heat for 10 minutes, stirring regularly.

Meanwhile, heat the remaining oil in a saucepan, then add the ginger and onion. Cook until golden over a fairly high heat, stirring regularly to prevent them sticking to the pan.

Add the rice to the pan of spinach. Add the mint leaves, mix well and leave simmering for another few minutes. Season again, if necessary.

Serve hot, garnished with the fried onion and ginger.

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