- 30 ml / 2 tbsp sunflower oil
- 15 ml / 1 tbsp ghee or butter
- 1 onion, chopped
- 2 garlic cloves, crushed
- 3 tomatoes, peeled, seeded, and shopped
- 225 g / 8 oz / generous 1 cup brown basmati rice, soaked
- 10 ml / 2 tsp dhania jeera powder or 5 ml / 1 tsp ground coriander and 5 ml / 1 tsp ground cumin
- 2 carrots, coarsely grated
- 900 ml / 1½ pints / 3¾ cups vegetable stock
- 275 g / 10 oz baby spinach leaves, washed
- 50 g / 2 oz / ½ cup unsalted cashew nuts, toasted
- salt and ground black pepper
If you can't get baby spinach leaves, substitute larger fresh spinach leaves. Remove and discard any tough stalks and chop the leaves coarsely.
- Heat the oil and ghee or butter in a flameproof casserole and cook the onion and garlic over a low heat, stirring occasionally, for 4-5 minutes, until soft but not browned. Add the chopped tomatoes and cook for 3-4 minutes, stirring, until slightly thickened.
- Drain the rice, add it to the casserole and cook gently for 1-2 minutes, stirring, until the rice is coated with the tomato and onion mixture.
- Stir in the dhania jeera powder or ground coriander and cumin, then add the carrots and season to taste with salt and pepper. Pour in the vegetable stock and stir well to mix.
- Bring to the boil, then cover tightly and simmer over a very low heat for 20-25 minutes, until the rice is tender. Lay the spinach on the surface of the rice, cover again and cook for a further 2-3 minutes, until the spinach has wilted. Fold the spinach into the rest of the rice and check the seasoning. Sprinkle with cashew nuts and serve.