Indian recipe for 4 people, takes only 20 mins; recipe has long grain rice, onion, sunflower oil, turmeric, cinnamon stick, cardamom pod, cumin seed and sultana.
Spicy Indian rice
Course: Indian
Servings
4
servings
Prep time
20 mins
Ingredients
- Turmeric: 1/2 tsp turmeric
- Onion: 2 onions, sliced
- Sunflower Oil: 2 tbsp sunflower oil
- Cumin Seed: 1 tsp cumin seeds
- Sultana: large handful of sultanas and roasted cashew nuts
- Long Grain Rice: a mugful of American long grain rice
- Cardamom Pod: 6 cardamom pods
- Cinnamon Stick: 1 cinnamon stick
Directions
- Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
- Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
- Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.
