This spinach & onion pulao is a light and quick dinner from my 30 Minute Indian recipe book that doesn’t need a side with it – just some pickles and yoghurt, or perhaps some dhal or potato sabji.
2 medium onions, thinly sliced
2-3 tbsp sunflower oil
1 tbsp fennel seeds
4-5 black peppercorns
3 cloves garlic, grated
1 tsp salt
1 tsp chilli powder
200g fresh spinach, chopped
250g basmati rice, washed
450ml boiling water
Heat oil in a pan and cook onions for 5 minutes until lightly golden.
In another pan, lightly toast the spices until they are aromatic and the colour has changed slightly– just a few seconds.
Add garlic and cook for 1 minute.
Use a pestle and mortar to blend the spices into a coarse powder.
Add to the onion pan with salt and chilli powder and mix through.
Add spinach and mix.
Add rice and mix through to coat in the flavours.
Mix the boiling water into the pan and cover and cook for exactly 15 minutes.
Once it is cooked, turn the heat off and leave to sit for 12-15 minutes to let the steam fluff up the rice.