Tomato Orzo With Spinach Indian Fusion

We find ourselves in the midst of the holiday season, with Diwali approaching, followed by Thanksgiving and Christmas. It’s around this time that I begin to yearn for comforting fall dishes that bring a sense of warmth to my soul. Given the current chaos in the world, we could all use a dose of comfort food to uplift our spirits. I sincerely hope you all enjoy this Indian Fusion Tomato Orzo with Spinach, infused with the aromatic flavors of biryani masala.

What is Indian-inspired Tomato Orzo with Spinach?

Orzo is a type of pasta variety that looks like tiny rice grains, both in shape and size. This thin and oval-shaped pasta is incredibly versatile in the kitchen. In Italian cooking, it’s considered a type of “little pasta”, “risoni”, or “pastina.” In creating this Indian-inspired Orzo Pasta, my goal was to echo the flavors of biryani. Although this dish doesn’t have the same layered structure as traditional biryani, it undeniably carries the robust biryani taste. This recipe offers the simplicity of a one-pot meal, akin to preparing vegetable pulao. Start by sautéing your masala ingredients – garlic, onions, and tomatoes. Then, add the orzo, water, and biryani masala, allowing it to simmer until it achieves a creamy consistency. Finally, fold in fresh spinach, green peas, and cilantro to complete the dish.

Substitutions

Gluten-free – For a gluten-free option, use gluten-free orzo and biryani masala. Vegan – For a vegan option, use vegan butter – you just need 1 tablespoon.

Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you! 2. Once the butter melts, add cumin seeds, a cinnamon stick, and a bay leaf. Saute for 45 seconds or so. (Image 2) 3. Now add onions and season with a little salt. Stir and cook for a minute or two. (Image 3) 4. Add orange bell pepper. Stir and cook for two minutes. (Image 4) 6. Now add cherry tomatoes sliced in half. Season with salt. Stir well. (Image 6) 7. Add tomato paste. Stir well. (Image 7) 8. Reduce to low-medium heat. Cover and cook down the tomatoes until melted for about 8-10 minutes. (Image 8 10. Now add biryani masala and Kashmiri chili powder. (Image 10) 11. Stir well. (Image 11) 12. Add orzo. (Image 12) 14. Add 3 1/2 cups of water. (Image 14) 15. Stir well and add salt as needed. Taste the liquid if you have to and make sure the liquid is well seasoned with salt. (Image 15) 16. Cover and cook on low heat for 8-10 minutes. The end result should not be al dente, but soft and creamy. (Image 16) 18. Add chopped baby spinach and green peas. (Image 18) 19. Stir well. Turn off the stove to prevent more liquid from drying out. (Image 19) 20. Add fresh cilantro. Stir. Cover the orzo pasta with a lid so the flavors can marry together. Enjoy after 15 minutes. (Image 20) ✓ Prevent Sticking – Stir occasionally to prevent the orzo pasta from sticking to the pan. If there is sticking, add a little water (1/4 cup) and deglaze the pan. ✓ Salt – Season the orzo pasta water well – taste it and make sure it has enough salt. Note – Biryani Masala also has salt, so you’ll have to use intuition here. ✓ Overcooking – Do not overcook the orzo past 10 minutes else it’ll dry out. The end goal should be creamy orzo. → Cheese – For a little indulgence, feel free to add some freshly grated parmesan cheese – it would definitely elevate the flavors even more. → Fried Onions – Just as you’d find in traditional biryani, you can top this dish with some fried onions.