Name: Spinach & pea pilau
Total time: 15 min
Yield: 6
Cuisine: Indian
Ingredients: 2 mugs basmati rice; 1 cinnamon stick halved; 8 green cardamom pods; 6 cloves; 2 tsp cumin seed; 100g fresh baby spinach roughly shredded; 200g frozen pea

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Spinach & pea pilau

Spinach & pea pilau

Sara Buenfeld

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Serves 6

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 3.9 out of 5.8 ratingsRate

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Adding veg to your rice really jazzes it up and is a great way to make sure you're getting your 5-a-day

Easily doubled

Easily halved

Vegetarian

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One-pot spicy rice

A star rating of 4.2 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

2 mugs basmati rice
1 cinnamon stick

halved
8 green cardamom pods
6 cloves
2 tsp cumin seed
100g fresh baby spinach

roughly shredded
200g frozen pea

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Nutrition: per serving

kcal365
fat1g
saturates0g
carbs84g
sugars1g
fibre2g
protein10g
salt0.9g

low

Method

step 1

Thoroughly rinse the rice in a bowl or sieve with several changes of water until the water runs clear. Drain well. Heat a large pan on the stove, tip in the spices, then dry-fry for about 1 min until they are toasted (not burnt) and beginning to release their aromas. Tip the rice into the pan, stir well over the heat, then pour in 4 mugs of water and add 1 tsp salt.
step 2

Bring to the boil, then cover and simmer for 8 mins until the rice is almost tender and the water has been absorbed. Stir in the spinach and peas, then cover and leave for 2 mins so the peas defrost and the spinach just wilts.

RECIPE TIPS

5-A-DAY

Rather than serving a plain pilau with the chicken, boost your vegetable intake by adding some veg to the rice. It is also simpler than making an extra side dish.

Recipe from Good Food magazine, February 2007

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A star rating of 3.9 out of 5.8 ratings

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