Spiced rice

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• Serenity2007

  2011-10-11 16:54:09.842851

  Serenity2007 rated and commented on this recipe

  

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

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• Capt Ahab

  2012-03-12 15:54:59.405489

  Capt Ahab commented on this recipe

  Is that 1 Litre of Chicken Stock?

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• lizleicester

  2012-04-05 13:36:12.821454

  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

  2012-07-14 10:05:27.466082

  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

  2012-07-16 09:41:26.198207

  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

  2012-08-09 19:28:33.349202

  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

  2012-12-07 09:39:07.756928

  Jenny Penny commented on this recipe

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

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• bubble

  2013-01-16 18:05:20.742649

  bubble commented on this recipe

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

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• Annie

  2013-04-08 18:26:57.115142

  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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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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