Spinach and Carrot Rice

by Tarla Dalal

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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.

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Spinach and Carrot Rice recipe - How to make Spinach and Carrot Rice

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Preparation Time: 20 mins Cooking Time: 10 mins Baking Time: 25 mins. Baking Temperature: 220°C (450°F). Total Time: 55 mins 4Makes 4 servings
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Ingredients

For The Rice Layer
1 cup long grained rice (basmati)
1/2 tsp cumin seeds (jeera)
1 tsp oil
salt to taste

For The Spinach Layer
2 1/4 cups chopped spinach (palak)
3/4 cup boiled green peas
3 chopped green chillies
1/2 cup chopped onions
1 tsp oil
salt to taste

For The Carrot Layer
1 1/2 cups grated carrot
1/2 tsp caraway seeds (shahjeera)
1 tsp coriander (dhania) powder
1/4 tsp cumin seeds (jeera) powder
1 tsp oil
salt to taste

For Baking
2 tbsp grated processed cheese (optional)

Method

For the rice layer

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.

For the spinach layer

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.

For the carrot layer

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.

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 220°c (450°f) for 20 minutes.
Serve hot.