Ingredients:
– 1 tablespoon oil
– 1 tablespoon butter
– 1 bay leaf
– 1-inch cinnamon stick
– 1 teaspoon cumin seeds
– 1 cup red onions, finely chopped
– 4 cloves garlic, chopped
– 1 green chili, chopped
– ½ cup orange bell pepper, chopped
– 1 ½ pounds cherry tomatoes, sliced in half
– 2 tablespoons tomato paste
– 3 tablespoons biryani masala, more if needed (such as MDH – Sindhi biryani masala)
– 2 cups orzo
– 3 ½ cups water
– ½ cup frozen peas, run under warm water
– 60 grams baby spinach, chopped
– 3-4 tablespoons fresh cilantro, chopped
Instructions:
1. Heat a wide-bottomed heavy pan on medium heat. Once hot, add oil and butter.
2. Once the butter melts, add cumin seeds, a cinnamon stick, and a bay leaf. Saute for about 45 seconds.
3. Add chopped onions and season with a little salt. Stir and cook for a minute or two.
4. Add orange bell pepper. Stir and cook for two more minutes.
5. Add chopped garlic and green chilies. Saute for another minute.
6. Now add cherry tomatoes sliced in half. Season with salt and stir well.
7. Add tomato paste and stir it in.
8. Reduce the heat to low-medium. Cover and cook down the tomatoes until they melt for about 8-10 minutes.
9. Use a large fork to gently press down on the tomatoes, being careful not to burn yourself.
10. Add biryani masala and Kashmiri chili powder. Stir well.
11. Add orzo to the pan and make sure it’s well-coated with the tomato mixture.
12. Pour in 3 ½ cups of water and stir. Season with salt as needed. Taste the liquid to ensure it’s well-seasoned with salt.
13. Cover the pan and cook on low heat for 8-10 minutes. The goal is to achieve soft and creamy orzo.
14. Check the orzo for doneness, making sure it’s soft and fully cooked.
15. Add chopped baby spinach and green peas. Stir well and turn off the stove to prevent further evaporation.
16. Add fresh cilantro and stir. Cover the orzo pasta with a lid to allow the flavors to meld together for about 15 minutes.
Enjoy your Indian Fusion Tomato Orzo with Spinach!