Ingredients with Measurements:
- 2 cups of basmati rice
- 3 cups of water
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of vegetable oil
- 2 cups of fresh spinach, chopped
- 1/4 cup of raisins
- 1/4 cup of cashews, chopped
- 1/4 cup of fresh cilantro, chopped
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the basmati rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 2-3 minutes, until softened.
3. Add the minced garlic and grated ginger to the pot and sauté for another minute.
4. Add the turmeric powder, cumin powder, coriander powder, salt, and black pepper to the pot and stir to combine.
5. Add the chopped spinach to the pot and stir until wilted.
6. Add the rinsed basmati rice to the pot and stir until coated with the spice mixture.
7. Add the water to the pot and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Simmer for 18-20 minutes, until the rice is tender and the water has been absorbed.
10. Remove the pot from the heat and let it sit covered for 5 minutes.
11. Fluff the rice with a wooden spoon and stir in the raisins, chopped cashews, and fresh cilantro.
12. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 52g
- Protein: 7g
- Fiber: 3g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use any type of leafy green instead of spinach, such as kale or collard greens.
- You can use any type of dried fruit instead of raisins, such as cranberries or apricots.
- You can use any type of nut instead of cashews, such as almonds or peanuts.
Variations:
- You can add diced carrots or bell peppers to the pot for extra vegetables.
- You can add a can of chickpeas or lentils to the pot for extra protein.
- You can use vegetable broth instead of water for extra flavor.
Tips and tricks:
- Make sure to rinse the basmati rice thoroughly to remove excess starch.
- Use a wooden spoon to fluff the rice after cooking to prevent it from becoming mushy.
- Add a pinch of saffron to the pot for extra flavor and color.
Storage instructions:
- Store any leftover kanika with spinach in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the kanika with spinach in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the kanika with spinach in a large serving bowl or on individual plates.
- Garnish with additional chopped cilantro or cashews.
Pairings:
- Serve the kanika with spinach alongside grilled chicken or fish for a complete meal.
Suggested side dishes:
- Serve the kanika with spinach alongside a simple salad or roasted vegetables.
Troubleshooting advice:
- If the rice is still undercooked after simmering for 18-20 minutes, add a splash of water and continue cooking until tender.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before cooking.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Kanika is a traditional Indian rice dish that is often served at weddings and other special occasions.
Flavor profiles:
- This kanika with spinach recipe is savory and slightly spicy, with a hint of sweetness from the raisins.
Serving suggestions:
- Serve the kanika with spinach as a main dish or as a side dish alongside other Indian dishes.
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