Tri Color Rice with Crispy Spinach

Directions

Fried Spinach to top rice

1. Heat oil in pan and fry thinly sliced spinach leaves for 1 minute until crispy. Drain on paper towels. 

2. Heat sesame oil and add chili flakes and sesame seeds. Add to crispy spinach leaves and season with salt. Set aside to top your rice dish.

Basmati Rice

1. In a medium pan, add water and rice. Bring to boil.  Once boiling, set to simmer with lid on for 10 minutes. Turn off burner and set rice aside. 

Green

1. Heat oil in medium saucepan and add cumin seeds to toast. Then add chopped garlic and onion and sauté until onion is soft, about 3-5 minutes. 

2. Blanch spinach in microwave; Add a small amount of water to spinach and cook for 1 minute. 

3. In a blender, add garlic/onion mixture along with spinach and garam masala.  Blend until you get a smooth paste. Add salt and taste.  Add 1 cup of cooked Basmati and set aside. Keep warm. 

Red

1. Add oil to small saucepan and add cottage cheese and cook for 1 minute. Add tomato sauce and cook for 1 minute. Add dried fenugreek leaves and salt to taste. Add 1 cup of cooked Basmati and set aside. Keep warm.

Plating

1. In a small ramekin or round food mold. Layer the green rice, plain white basmati rice and red rice. Turn ramekin upside down onto plate or remove food mold. Sprinkle with crispy spinach and serve.