Indian Malai Kofta with Spinach Rice and Cucumber Salsa

Steps

1. a full kettle to the boil.
2. Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. While rice cooks, remove core and seeds from capsicum and dice 1cm. Dice cucumber 1cm and add to a medium bowl with capsicum and all remaining cucumber salsa ingredients. Toss to combine and season to taste with salt and pepper.
4. While rice cooks, cook malai kofta in a medium pot on low-medium heat. Simmer for about 10 minutes, until heated through and fragrant. Reduce heat to low if malai kofta sauce starts to boil. Add lemon juice and season to taste with salt and pepper.
5. Fold baby spinach (if using) through cooked rice OR thinly slice silverbeet leaves and fold through cooked rice.
6. spoon spinach rice and malai kofta into bowls and top with cucumber salsa. Sprinkle over toasted almonds and chilli flakes or a drizzle of hot sauce (if using).