2tbsp sunflower oil
1tsp cumin seeds
Piece of cinnamon stick
Few cardamom pods, whole cloves and black peppercorns
350g basmati rice, soaked for 10 minutes
1tsp turmeric
¼ - ½ tsp ground hot chilli powder
2 large carrots, peeled and roughly grated
450g spinach, trimmed, washed, dried and finely shredded
Salt to taste

1 Heat the oil in a large pan and fry the spices for 1 minute. Add the well-drained rice and turmeric and stir-fry for another 1-2 minutes.

2 Stir in about 300ml water and bring gradually to the boil. Cover, reduce the heat to the minimum and cook very gently for about ten minutes.

3 Stir in the carrot and spinach, mix well and cook for another few minutes or until the rice is sufficiently cooked, adding a little extra liquid as necessary. Season to taste before serving.