Ingredients

• For rice layer:
• 1.5 cups- uncooked rice
• 1/2 tsp- cumin seeds
• 2 tbsp- butter or vegetable oil
• salt to taste
• For spinach layer:
• 3 cups- chopped spinach, (frozen)
• 1 cup- green peas, (frozen)
• 3 chopped green chillies
• 1 chopped onion
• 1 tsp- butter or vegetable oil,
• salt to taste
• For carrot layer:
• 2 cups- grated carrot,
• 1/2 tsp- cumin seeds,
• 1/2 tsp- curry powder
• 1 tbsp- butter or oil
• salt to taste
• For baking
• 1 cube- grated cheese

How to Make Spinach-Carrot Rice

• Cook the rice. Each grain of the cooked rice should be separate.
• Heat the butter or vegetable oil in a vessel & fry the cumin seeds for a little time. Add the cooked rice, salt to taste & mix well.
• For spinach layer:
• Heat butter or oil in vessel, add chopped green chillies & onions and fry for two minutes.
• Add green peas and cook for 3 minutes. Then add spinach, salt to taste mix well & cook for two minutes.
• For carrot layer:
• Heat butter or oil, add grated carrot and cook for 2 minutes.
• Add curry powder and salt to taste, mix well, cover it & cook for 2 minutes.
• Proceed further.
• Grease baking dish & spread half of the cooked rice. Next spread the spinach mixture over rice.
• Then spread the balance rice, cover it with the carrot layer and then sprinkle the cheese on top.
• Cover the baking dish with lid and then bake in a hot oven at 230 degrees centigrade (about 450 F) for 20 minutes.