Spiced rice
Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 45 mins
Cook 20 mins
Vegetarian, Low-fat, Super healthy
- 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.
- 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.
PER SERVING
356 kcalories, protein 7g, carbohydrate 62g, fat 6 g, saturated fat 3g, fibre 0g, salt 0.1 g
Recipe from Good Food magazine, May 2012.
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http://www.bbcgoodfood.com/recipes/2150646/
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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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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 45 mins
Cook 20 mins
Vegetarian, Low-fat, Super healthy
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
PER SERVING
356 kcalories, protein 7g, carbohydrate 62g, fat 6 g, saturated fat 3g, fibre 0g, salt 0.1 g
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01 April 2013
lizleicester rated and commented on this recipe
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