Spicy Indian rice

Recipe uploaded by

Sara Buenfeld

6 ratings

Recipe by Sara Buenfeld

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1. Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
2. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
3. Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
4. Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

Latest comments and suggestions

• Victoria

  25 January 2008

  Victoria commented on this recipe

  I made this for 10 people, to go with a cremy-textured curry, and it was brilliant! The texture of the large, crunchy cashews with the sweetness of the sultanas went really well with savoury onion, and it looks very jumbled and interesting next to a simple-looking but highly flavoured curry dish.

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• soraya

  26 March 2008

  soraya commented on this recipe

  Delicious !!!. My husband loved it, even though he is not a big rice fan. Will definitely be from now on part of our curry nights.

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• Bumsticks

  30 March 2008

  Bumsticks commented on this recipe

  Fantastic recipe - very simple and dead tasty. Cooking rice is always a disaster for me - but NOT ANY MORE!

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• soraya

  15 May 2008

  soraya rated this recipe

  

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• sally

  05 June 2008

  sally rated and commented on this recipe

  

  This was really simple and really good, I could eat a bowlful on its own!

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• Jill

  02 August 2008

  Jill commented on this recipe

  Very easy and very tasty accompaniment to James Martin's Creamy Chicken Masala and Lamb Sagg.

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• jules

  11 October 2008

  jules commented on this recipe

  very tasty rice!! packed full of flavour.. great and easy to make..

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• MrsT

  05 November 2008

  MrsT commented on this recipe

  Could I make this with Basmati? I prefer the taste.

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• Alien stoat

  04 May 2009

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• Michele

  02 September 2009

  Michele rated and commented on this recipe

  

  Without doubt the best rice accompaniment I have ever had with a curry and will now be the firm favourite. We loved it - I even had leftovers on its own cold for lunch the next day. It was easy to make although I did use basmati cooked the Delia way (cup of rice in a hot pan, add 1 tbsp oil to cover rice, add the tumeric add 2 cups boiling water and the cinnamon stick, then simmer on lowest heat until cooked but keep an eye on it - may need more water and the tumeric seemed to make it prone to sticking). I threw in a handful of peas to add colour. Fabulous web site by the way!

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• stewc

  21 September 2009

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• Amanda

  11 October 2009

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Ingredients

• a mugful of American long grain rice
• 2 onions , sliced
• 2 tbsp sunflower oil
• ½ tsp turmeric
• 1 cinnamon stick
• 6 cardamom pods
• 1 tsp cumin seeds
• large handful of sultanas and roasted cashew nuts

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 30 mins

Ingredients

• a mugful of American long grain rice
• 2 onions , sliced
• 2 tbsp sunflower oil
• ½ tsp turmeric
• 1 cinnamon stick
• 6 cardamom pods
• 1 tsp cumin seeds
• large handful of sultanas and roasted cashew nuts

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