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Rice With Spinach Cooked In Aromatic Broth

Madhuri.Dixit's picture
Ingredients
For yakhni
  Beef broth 2 1⁄2 Cup (40 tbs) (Canned Or Homemade, Not Bouillon)
  Onion 1 Medium, peeled
  Garlic 4 Clove (20 gm), peeled
  Whole cloves 7
  Whole cardamom pods 4
  Whole fennel seed 2 Teaspoon
  Cumin seeds 1 Teaspoon
  Coriander seeds 1 Teaspoon
  Cinnamon stick 3 Inch
  Black peppercorns 6
  Bay leaf 1
Directions

Put the beef broth into a pot with a lid.
Tie onion, garlic, cloves, cardamom, fennel, cumin, coriander, cinnamon, peppercorns, and bay leaf in cheesecloth and drop in pot.
Bring to a boil.
Cover, turn heat low, and allow to simmer for half an hour.
Remove the cheesecloth, squeezing out most of the liquid it holds.
When using the broth, measure to make sure you have 2 1/4 cups.
If a little less, add water to make 2 1/4 cups.
If broth is already salted, use only teaspoon salt when adding spinach to rice and broth.
Serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Healthy
Cook Time: 
30 Minutes

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