Carrot and spinach pilau

A colourful, delicious rice – this method gives perfect results every time.

SERVES 6 PREP 5 MINS COOK 20 MINS 2

✱ 3tbsp vegetable oil

✱ 1tsp cumin seeds

✱ 1 bay leaf

✱ pinch of turmeric

✱ 2 large carrots, grated

✱ 300g basmati rice

✱ 100g baby spinach, chopped

✱ 2tbsp flaked almonds

1

Heat the oil in a large pan and fry the cumin for 1 min. Add the bay leaf, turmeric and carrot; fry until softened.

Add the rice, a good pinch of salt and stir. Pour in 600ml boiling water. Bring to the boil, then reduce heat and cook until the rice is fuffy and tender – about 15 mins. Add the spinach for the last 10 mins.

3 Fork the rice and scatter over the almonds.

Per serving: 281 cals per serving, 9g fat (1g sat fat), 46g carbohydrates