by Tarla Dalal
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Added to 247 cookbooks
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The delicate flavour of buttered rice goes very well with spinach and tomato sauce.
- Heat the butter and add the rice, milk and salt. Keep the rice warm.
- Heat the butter and fry the onion for 1/2 minute. Add the spinach, green chilli and salt and cook for 1 minute. Drain.
- Cook the tomatoes and onion in hot water until soft. Blend in a liquidiser.
- Add the chilli powder, oregano, sugar and salt and boil for a few minutes.
- Add the cream.
- Spread the rice in a greased baking dish.
- Next, spread the spinach and then spread the tomato gravy.
- Cover with the cheese and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.
- Serve hot.
- If you do not like the taste of spinach, use mixed boiled vegetables instead.
Nutrient values per serving
|Vitamin A||1738.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||20.4 mg|
|Folic Acid||46.6 mcg|
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