Spinach & pea pilau

10-30 minutes 400 kcal or less 5-a-day 6 servings baby spinach basmati rice cardamom pod cardamom pods cinnamon stick cinnamon sticks clove cloves cumin seed cumin seeds curry frozen pea frozen peas iindian mains make ahead quick rice spices

N/A

Source

Ingredients

2 mugs basmati rice

1 cinnamon stick , halved

8 green cardamom pods

6 cloves

2 tsp cumin seed

100g fresh baby spinach , roughly shredded

200g frozen pea

Method

Thoroughly rinse the rice in a bowl or sieve with several changes of water until the water runs clear. Drain well. Heat a large pan on the stove, tip in the spices, then dry-fry for about 1 min until they are toasted (not burnt) and beginning to release their aromas. Tip the rice into the pan, stir well over the heat, then pour in 4 mugs of water and add 1 tsp salt.

Bring to the boil, then cover and simmer for 8 mins until the rice is almost tender and the water has been absorbed. Stir in the spinach and peas, then cover and leave for 2 mins so the peas defrost and the spinach just wilts.