Indian recipe for 4 people, takes only 30 mins; recipe has onion, bay leaf, cardamom pod, cinnamon stick, butter, turmeric, curry paste, basmati rice, raisin, chicken stock, almond and coriander.
Spiced rice
Course: Indian
Servings
4
servings
Prep time
5 mins
Ingredients
- Coriander: big handful chopped coriander
- Turmeric: 1 tsp turmeric
- Onion: 1 large onion, finely sliced
- Butter: 25g butter
- Bay Leaf: 1 bay leaf
- Chicken Stock: 1l chicken stock
- Almond: 25g flaked almonds, toasted
- Basmati Rice: 300g basmati rice (washed 3 times)
- Raisin: handful raisin
- Curry Paste: 100ml hot curry paste
- Cardamom Pod: 3 cardamom pods
- Cinnamon Stick: small cinnamon stick
Directions
- Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don't lift the lid and leave to sit for 20 mins.
- Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.
