Jewelled rice

Jewelled rice

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins Plus resting

Skill level

Easy

Servings

Serves 2

Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
434
protein
6g
carbs
53g
fat
24g
saturates
6g
fibre
3g
sugar
8g
salt
0.11g

Ingredients

  • 1 tbsp butter
  • 3 tbsp olive oil
  • 3 cardamom pods
  • 1 bay leaf
  • ½ cinnamon stick
  • 100g basmati rice, rinsed and drained
  • 1 heaped tbsp barberries or pomegranate seeds
  • small pinch of saffron
  • 1 tsp cumin seeds
  • 2 onions, finely sliced

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Method

  1. Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
  2. Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp – this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
  3. To serve, remove whole spices if you like, and scatter the onions on top.

Recipe from Good Food magazine, October 2010

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Comments

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lahelapixie's picture
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Cooked with the Sticky Lamb Shank! Very tasty. A little bit oily, but still really nice.

jules747tiggs's picture

Do you use pomegranate seeds fresh from the fruit?

marzipanfeind's picture
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Yes :)

pcodur's picture
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Gorgeous!

philinbrighton's picture
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I adapted this for couscous by grinding the spices and frying them in oil before adding to cooked couscous. I then added a bit of turmeric for colour (as i didn't have safron). I don't really like pomegranet seeds so used dried cranberries instead which was fine. I also chucked a handfull of pinenuts into the onion and cumin mixture to add some bite which was quite nice but not that noticable. Served with the sticky lambshanks sprinkled with corriander. Very nice.

andymay's picture
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Cooked this with the sticky spiced lamb shanks, a winning combination!

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