Review: Tomato and Spinach Pulao

Here's another recipe from the book I mentioned on my post about kidney bean curry. (I've put the bibliographic information at the end of the post.)

I made tomato and spinach pulao once a couple of years ago, and I liked it quite a lot, but I never got around to making it again until last Sunday. Then I took it to work as leftovers for a few days, and at least three people commented on how yummy it looked and requested the recipe. Here it is:

Ingredients:
2 tbsp vegetable oil
1 tbsp ghee or unsalted (sweet) butter
1 onion, chopped
2 garlic cloves, crushed
3 tomatoes, peeled, seeded and chopped
1 generous cup brown basmati rice, soaked
2 tsp dhana jeera powder OR 1 tsp ground coriander and 1 tsp ground cumin
2 carrots, coarsely grated
3 3/4 cups vegetable stock
10 oz young spinach leaves
1/2 cup unsalted cashew nuts, toasted
salt and ground black pepper
naan bread, to serve

Directions:

1. Heat the oil and ghee or butter in a wok, karahi or large pan, and fry the onion and garlic for 4-5 minutes until soft. Add the tomatoes and cook 3-4 minutes, stirring, until thickened.
2. Drain the rice, add it to the pan and cook for a further 1-2 minutes, stirring until the rice is coated.
3. Stir in the dhana jeera powder or coriander and cumin, then add the carrots. Season with salt and pepper. Pour in the stock and stir well to mix.
4. Bring to the boil, then cover tightly and simmer over a very gentle heat for 20-25 minutes, until the rice is tender. Lay the spinach on the surface of the rice, cover again, and cook for a fruther 2-3 minutes, until the spinach has wilted. Fold the spinach into the rest of the rice and check the seasoning. Sprinkle with toasted cashews and serve with naan.

It's a really yummy and healthy dish. Enjoy. I think it's definitely worth the prep involved. Also, don't bother peeling and seeding the tomatoes. You'll be fine.

Source:

Baljekar, Mridula. Best-Ever Curry Cookbook. London: Anness Publishing Limited, 2005.