- 500g basmati rice
- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp vegetable or corn oil
- ¼ tsp turmeric
- 2 garlic clove, crushed
- 1 tsp grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- ½ tsp each - ground cumin and ground cardamom
- 10 curry leaf
- 2 long dried red chilli
- ¼ tsp saffron strands, optional
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
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.