- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2010
Ingredients
Spinach Biryani:
Method
Spinach Biryani: In large saucepan, heat oil over medium heat; cook onion until deep golden, about 8 minutes. Add garlic, curry paste, salt and pepper; cook until fragrant,about 2 minutes. Stir in rice and raisins to coat.
Add broth and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 20 minutes. Stir in spinach and almonds. Cover and let stand for 5 minutes.
Meanwhile, combine salt, cumin and coriander; rub over chops. Place on greased grill over medium-high heat or under broiler; grill, turning once, until medium-rare, 8 to 12 minutes. Serve with biryani.
Nutritional facts Per serving: about
- Sodium 786 mg
- Protein 35 g
- Calories 504.0
- Total fat 18 g
- Potassium 688 mg
- Cholesterol 87 mg
- Saturated fat 4 g
- Total carbohydrate 50 g
%RDI
- Iron 27.0
- Folate 34.0
- Calcium 9.0
- Vitamin A 30.0
- Vitamin C 7.0
