Thursday, June 2, 2011

CARROT AND SPINACH RICE


Ingredients


For The Rice Layer
1 cup BASMATI RICE
1/2 tsp ZEERA
1 tsp OIL
salt to taste

For The Spinach Layer
2 1/4 cups chopped SPINACH
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 SHAHI JEERA
1 tsp DHANIA POWDER
1/4 tsp ZEERA
1 tsp OIL
salt to taste

For Baking
2 tbsp GRATED COOIKNG CHEESE (optional)


Method 


For the rice layer

  1. 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.
  2. 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

  1. Cook the spinach with 1 tablespoon of water. When cooked, drain the spinach.
  2. 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

  1. Heat the oil in a vessel and fry the shah-jeera.
  2. 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

  1. 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.
  2. Bake in a hot oven at 220°c (450°f) for 20 minutes.
  3. Serve hot

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