Long grains of basmati rice cooked with spinach, spring onion and tempered with cumin seeds.
- 240g Cold boiled rice
- 90g Baby spinach
- 2 Spring Onions
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt
- 1 pinch Turmeric
- 2 Red dried chilli
- 1/2 teaspoon Cumin seeds
1.Wash the spinach and chop it into very fine ribbons.2. Finely chop the spring onions both the white and the green parts.3. In a pan add the oil and wait for it to heat up.Once the oil is hot add the red chillies and cumin seeds and wait fro the cumin seeds to crackle and release flavour. 4. Add the spring onions and finely shredded spinach and saute for 2-3 minutes until the spinach wilts.5. Add the turmeric and salt to the spinach and mix well.6. Add the cold boiled rice to the pan and toss the rice and spinach mixture for 4-5 minutes on medium heat until all the rice grains are coated and flavoured with the spinach mixture.7. Transfer rice to a serving bowl.
DetailsPrep time: Cook time: Total time: Yield: Serves 2
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