1. Heat oil in a large saucepan over moderate heat. Cook and stir onion for 8-10 minutes or until golden. Transfer to a plate. Set aside. 2. Reheat pan; add curry powder, cardamom, cinnamon, cloves and bay leaves. Cook and stir for 1 minute. Add rice; stir to combine. Add stock; cover with a lid. Bring to boil. Reduce heat; cook for 15 minutes or until liquid is absorbed. Remove from heat. Stand for 5 minutes. Using a fork, seperate grains. Remove cardamom pods, cinnamon stick, cloves and bay leaves. Stir in spinach until it wilts. Season with salt. 3. Spoon rice into a large serving bowl. Top with onion, almonds, and chilli. ---------------------------------------------------------------------------
Nutrition
Ingredients
