Spiced rice

Spiced rice

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Cooking time

Prep: 45 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 6

Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
356
protein
7g
carbs
62g
fat
6g
saturates
3g
fibre
0g
sugar
0g
salt
0.1g

Ingredients

  • 500g basmati rice
  • 2 tbsp butter
  • 1 tbsp vegetable or corn oil
  • ¼ tsp turmeric
  • 2 garlic cloves, crushed
  • 1 tsp grated ginger
  • ½ tsp each - ground cumin and ground cardamom
  • 10 curry leaves
  • 2 long dried red chillies
  • ¼ tsp saffron strands, optional

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Method

  1. Bring the rice to the boil in 2 litres of water and allow to cook for 7 mins. Rinse the rice in a colander with cold water. Leave to drain for 5 mins.
  2. Meanwhile, put half the butter and the oil into a saucepan. Bring to a medium heat and add the rest of the ingredients, except the rice and the saffron. Slowly fry until fragrant, then stir in the drained rice. Using the end of a wooden spoon to make holes in the rice to allow the steam to rise. Dot the remaining butter on top of the rice and scatter over the saffron. Put the lid back on the pan, and cover with a tea towel to seal the steaming process. Turn off the heat and leave to steam for 30 mins – this makes the rice fluffy and separated without drying it out.

Recipe from Good Food magazine, May 2012

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Comments

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lizleicester's picture
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This is tasty but an odd way of cooking it. Can't see why you rinse with cold water and then still expect to be able to steam the rice? Next time I will drain the rice and add it into the hot buttery flavours straight away.

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