Tomato and Spinach Pulao

Ingredients

• 3 cups Basmati Rice
• 5 cups Hot water or veg stock
• 1 cup, finely chopped Spinach (fresh)
• 5 tablespoons TOMATO KASAUNDI
• 2 sliced Onions
• 150 ml Oil
• Salt to taste
• 1 sprig Curry Leaves

Directions

Wash rice, drain and set aside. Slice onions. Heat oil in large heavy casserole dish. Fry onions until brown. Add tomato relish and fry on low heat. Pre heat oven to 180 degrees. Add rice and peas and continue frying mixture until rice is glossy and coated. Add water and salt (if using rice other than Basmati the amount of water needed will vary). Crush curry leaves and add. Bring to a boil, then place tight fitting lid firmly on and place the casserole dish on the middle shelf of your oven. Set timer for 30 minutes.

DO NOT OPEN OVEN BEFORE 30 MINUTES ARE UP!

After 30 minutes the rice should be just done, moist and grainy.

Goes very well with sheep milk yoghurt as an accompaniment.