Curried Spinach & Onion Rice

• 14 peanut oil
• 2 brown onions, cut into slices
• 1 tablespoon curry powder
• 2 cardamom pods, bruised
• 1 cinnamon stick
• 4 whole cloves
• 2 bay leaves
• 1 12 cups basmati rice
• 3 cups chicken stock
• 100 g baby spinach leaves
• 12 cup sliced almonds, toasted
• 1 long red chili, thinly sliced

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

peanut oil, brown onions, curry powder, cardamom pods, cinnamon, cloves, bay leaves, basmati rice, chicken stock, baby spinach leaves, almonds, long red chili

Taken from www.food.com/recipe/curried-spinach-onion-rice-366647 (may not work)