Indian rice recipe with carrots, spinach and curry. This is an adapted recipe form north-west India that's ideal for wine-loving vegetarians! Our recipe is for four to six people and the ingredients we are going to need are the following:
To star our recipe you take a deep frying pan, add and heat your olive oil and saute there your finely chopped onion over a medium flame, while stirring often until the onions start to lightly brown, in approximately five minutes.
Now you can add the finely chopped garlic and the grated ginger. Stir some more for about a minute to mix all the ingredients together.
Add the finely chopped hot peppers, (or the cayenne pepper powder), and the saffron and carrot slices. Stir two to three more times while the ingredients are boiling.
Now’s the time to pour in your glass of semi-dry white wine (vidal blanc)
Stir and when the ingredients start to boil again, add in the salt, and lower the stove setting to just a simmer.
Cover the pot and let the food slowly boil for approximately twenty more minutes until the carrots soften.
If needed, pour in more water, or even better, a vegetable broth, while its boiling.
If the sauce is still water even after fifteen more minutes, raise the flame and boil on a high flame for several minutes to thicken the sauce.
You can now add the spinach leaves, stir and mix together and boil for just two to three more minutes to wilt the spinach leaves. Try and decide if the flavor is intense enough to your liking.
Boil separately in a large pot your aromatic basmati rice - using double+ amount of water to rice. So for two cups of rice, we’d add in four to four and half cups of water. Also don’t forget here to add in a tablespoon of salt.
When ready, serve your basmati rice in a nice serving plate and pour on top ample amounts of your ready sauce, full of flavor and spices!
Enjoy with a glass of Vidal Blanc, or you can even try a medium-sweet wine such a White Merlot. Surprisingly enough - spicy Indian food works wonders with semi-sweet wines!! :-)