Spinach pilaf
This Spinach Pilaf features basmati rice infused with cumin and turmeric, complemented by fresh spinach and topped with crispy garlic for added crunch. It's a flavorful dish that's perfect as a side or main course.
Cook time 35 min
Prep time 10 min
Ingredients:
1 tbsp butter1 onion
1 tsp ground cumin
1 tsp turmeric powder
1 cup basmati rice
3 cups chicken gravy
3 cups spinach
2 tbsp olive oil
2 garlic cloves
Crispy Garlic-Topped Cumin and Spinach Pilaf is a delectable dish that combines fragrant basmati rice with the aromatic flavors of cumin and turmeric, enhanced by the freshness of spinach. This recipe is topped with crispy garlic for an added crunch, making it a perfect side dish or main course.
Instructions:
- Finely chop the onion.
- Rinse the basmati rice under cold water until the water runs clear.
- Roughly chop the spinach if using large leaves.
- Thinly slice the garlic cloves.
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the chopped onion and cook until it softens and turns golden brown, about 5-7 minutes.
- Stir in the ground cumin and turmeric powder, and cook for another 1 minute until fragrant.
- Add the rinsed basmati rice to the skillet and stir to coat the grains with the butter and spices.
- Pour in the chicken gravy and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for about 15-20 minutes, until the rice is cooked and has absorbed all the liquid.
- When the rice is nearly done, gently fold in the chopped spinach.
- Cover the skillet again and let the spinach wilt for about 2-3 minutes.
- Once wilted, fluff the rice with a fork to combine evenly.
- While the rice is cooking, heat the olive oil in a small separate pan over medium heat.
- Add the thinly sliced garlic cloves and cook until they become golden brown and crispy, about 2-3 minutes.
- Be careful not to burn them; stir occasionally to ensure even browning.
- Remove the crispy garlic slices with a slotted spoon and drain them on a paper towel to remove excess oil.
- Transfer the cumin and spinach pilaf to a serving dish.
- Sprinkle the crispy garlic slices on top as a finishing touch.
- Serve warm and enjoy your flavorful and aromatic pilaf!
Crispy Garlic-Topped Cumin and Spinach Pilaf is a delightful, aromatic dish that is both nutritious and satisfying. The combination of cumin and turmeric with basmati rice and spinach creates a perfect harmony of flavors, while the crispy garlic topping adds a flavorful crunch. This recipe is easy to prepare and sure to become a favorite.
Spinach pilaf FAQ:
The cooking time for Spinach Pilaf is approximately 15-20 minutes for the rice to absorb the chicken gravy. Additionally, allow about 5-7 minutes for cooking the onion before adding the rice.
Store leftover Spinach Pilaf in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water or gravy to help restore moisture.
Yes, you can replace chicken gravy with vegetable broth or a vegetarian gravy. This will keep the dish flavorful and suitable for vegetarians.
A large skillet or a medium saucepan works well for this recipe. Ensure it has a tight-fitting lid for even cooking and moisture retention.
You can substitute basmati rice with jasmine rice or long-grain white rice. Just be aware that cooking times may vary slightly, so check for doneness.
Tips:
- Use high-quality basmati rice for a fluffier and more aromatic pilaf.
- For a vegetarian version, substitute the chicken gravy with vegetable broth.
- Ensure the garlic is thinly sliced for a crispier texture when frying.
- Add the spinach towards the end of the cooking process to retain its vibrant green color and nutrients.
- Let the pilaf rest for a few minutes after cooking to allow the flavors to meld and the rice to fully absorb the liquids.
Nutrition per serving
4 ServingsCalories 200kcal
Protein 3.87g
Carbohydrates 27g
Fiber 1.93g
Sugar 3.00g
Fat 14g
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