Carrot and spinach pilau rice is colourful and nutritious, with a method that gives perfect results every time. Infused with ginger, cumin and sprinkled with flaked almonds, this rice makes the ideal side dish for classic Indian mains like chicken curry.
- 3tbsp vegetable oil
- 1tsp cumin seeds
- 1 bay leaf
- A good pinch of turmeric
- 2 large carrots, grated
- 300g Basmati rice
- 100g baby spinach, chopped
- 2tbsp flaked almonds
Heat the oil in a large sauté pan and fry the cumin for 1 min. Add the bay leaf, turmeric and carrot and fry until softened.
Add the rice and good pinch salt and stir. Pour in 600ml boiling water. Bring to the boil, then reduce the heat and cook, loosely covered, until the rice is fluffy and tender – about 15 mins.
Add the spinach for the last 10 mins. Fork the rice and scatter over the almonds.
Top tip for making Carrot and spinach pilau
When it comes to reheating this rice makes sure it's piping hot before serving.