Spinach and Carrot Rice

by Tarla Dalal

Added to 23 cookbooks
This recipe has been viewed 1250 times

Colourful and tasty.

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Preparation Time: 20 mins.
Cooking Time: 30 mins.
Serves 8.
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Ingredients

For the rice layer
1 cup rice (chawal)
1/2 tsp caraway seeds (shahjeera)
2 tbsp ghee
salt to taste

For the spinach layer
2 1/4 cups chopped spinach (palak)
3/4 cup boiled green peas
3 green chillies, chopped
1 chopped onion
a pinch of baking soda
1 tbsp ghee
salt to taste

For the carrot layer
1 1/2 cups grated carrot
1/2 tsp caraway seeds (shahjeera)
1/2 tsp curry powder
1 tbsp ghee
salt to taste

For baking
3 tbsp grated cooking cheese

Method

For the rice layer
Boil the rice. Each grain of the cooked rice should be separate.
Heat the ghee in a vessel and fry the shah-jeera for a little time. Add the cooked rice and salt and mix well.

For the spinach layer

Cook the spinach with the soda bi-carb and 1 tablespoon of water. When cooked, draint the spinach.
Heat the ghee in a vessel and fry the onion for a little time. Add the spinach, green peas, chillies and salt and mix well.

For the carrot layer

Heat the ghee in a vessel and fry the shah-jeera.
Add the grated carrot and 2 tablespoons of water. Add the curry powder and salt and mix well. Cover and cook for a few minutes.

How to proceed

Grease a baking dish and spread half the cooked rice. Next spread the spinach mixture, cover with the remaining rice and finally with the carrot layer. Sprinkle the cheese on top.
Bake in a hot oven at 450°F for 20 minutes.
Serve hot as such or after inverting on a tray.