Spiced rice
For the perfect side to a knockout curry supper, try this nutty aromatic rice dish
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 30 mins
- 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.
Per serving
472 kcalories, protein 17g, carbohydrate 73g, fat 15 g, saturated fat 4g, fibre 3g, sugar 9g, salt 1.58 g
Recipe from Good Food magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1582633/
http://www.bbcgoodfood.com/recipes/1582633/
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Ingredients
- 1 large onion , finely sliced
- 1 bay leaf
- 3 cardamom pods
- small cinnamon stick
- 25g butter
- 1 tsp turmeric
- 100ml hot curry paste (we used Veeraswamy Hot Madras from Bart)
- 300g basmati rice (washed 3 times)
- handful raisin
- 1l chicken stock
- 25g flaked almonds , toasted
- big handful chopped coriander
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 30 mins
Ingredients
- 1 large onion , finely sliced
- 1 bay leaf
- 3 cardamom pods
- small cinnamon stick
- 25g butter
- 1 tsp turmeric
- 100ml hot curry paste (we used Veeraswamy Hot Madras from Bart)
- 300g basmati rice (washed 3 times)
- handful raisin
- 1l chicken stock
- 25g flaked almonds , toasted
- big handful chopped coriander
Per serving
472 kcalories, protein 17g, carbohydrate 73g, fat 15 g, saturated fat 4g, fibre 3g, sugar 9g, salt 1.58 g
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11 October 2011
Serenity2007 rated and commented on this recipe
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12 March 2012
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05 April 2012
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