Spiced rice

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• Serenity2007

  11 October 2011

  Serenity2007 rated and commented on this recipe

  

  This is devine if you havent tried it yet, you must!

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• Capt Ahab

  12 March 2012

  Capt Ahab commented on this recipe

  Is that 1 Litre of Chicken Stock?

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• lizleicester

  05 April 2012

  lizleicester rated and commented on this recipe

  

  Really delicious way of doing rice. I left out the raisins due to popular demand. Used 50/50 strong pheasant stock and water. Don't usually bother toasting flaked almonds as I usually burn them, but made the effort and they really enhanced the overall flavour.

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• CJC

  14 July 2012

  CJC rated and commented on this recipe

  

  made this last night - absolutely wonderful. followed recipe as is and it was just fantastic. this could become a regular 'go to' recipe.

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• Frantic Flapjack

  16 July 2012

  Frantic Flapjack rated and commented on this recipe

  

  This was lovely and so easy to do. It cooked perfectly. Definitely one for the binder. The only change I made was to use 4tsps of Pataks Madras paste.

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• Deb

  09 August 2012

  Deb rated and commented on this recipe

  

  Great! Made it with jogan rosh and used the leftover madras paste but it worked well!!

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• Jenny Penny

  07 December 2012

  Jenny Penny commented on this recipe

  How much chicken stock exactly? Not very clear in the list of ingredients!

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• bubble

  16 January 2013

  bubble commented on this recipe

  Tried this dish last week, fantastic. Will be cooking this for guests this sunday.

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• Annie

  08 April 2013

  Annie commented on this recipe

  I made this rice recipe as an accompanyment to the 'Curry for a Crowd' recipe, it went down a storm! It was easy delicious and I'll certainly be making it again!

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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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