Ingredients
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1 tablespoon Ghee
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1 Onion
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approx. 20 French/ Green Beans
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2 Garlic
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1 Green Chilli
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1 teaspoon ground Turmeric
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¾ teaspoon ground Cumin
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1 teaspoon smoked Paprika
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1 teaspoon Nigella Seeds
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¾ teaspoon Salt
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1½ cups (250 g) Basmati Rice
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4 blocks of frozen Spinach
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10½–14 oz (300-400 g) smoked Salmon
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4 Egg
Directions
Whilst traditional kedgeree is made with smoked haddock and without added vegetables, I’ve switched things up a little by adding in beans and spinach and serving with smoked salmon. It’s a very tasty alternative to the traditional version.
Steps
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1
Done
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Press the Sauté button on the multi-cooker and add the ghee to the pot. When melted, add the onion, beans, garlic and chilli/chile. Stir constantly for about 4–5 minutes. Then add the spices, salt and rice. Stir well. Add the spinach and 320 ml/11 fl. oz. water to the multi-cooker and deglaze the pot. |
|
2
Done
|
Secure the lid in place and set to Rice for 12 minutes. |
|
3
Done
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At the end of cooking, use the QPR method. Serve with strips of smoked salmon and quartered hard-boiled/cooked eggs on top. |
