Spinach and Carrot Rice
by Tarla Dalal
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Added to 349 cookbooks
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Spinach and carrot layered with rice. . . . . This recipe is doing wonders for eyes and hair with its high vitamin a, calcium and iron content.
- Cook the rice in boiling salted water till it is almost done. Each grain of the cooked rice should be separate. Drain and discard the water. Keep the rice aside.
- Heat the oil in a vessel and fry the shah-jeera for a little time. Add the cooked rice and salt and mix gently.
- Cook the spinach with 1 tablespoon of water. When cooked, drain the spinach.
- Heat the oil in a vessel and fry the onions for a little time. Add the spinach, green peas, chillies and salt and mix well.
- Heat the oil 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.
- 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 220°c (450°f) for 20 minutes.
- Serve hot.
Nutrient values (Abbrv) per serving
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