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Jewelled rice

Jewelled rice

A star rating of 4.5 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus resting
  • Easy
  • Serves 2

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal434
fat24g
saturates6g
carbs53g
sugars8g
fibre3g
protein6g
low insalt0.11g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    To serve, remove whole spices if you like, and scatter the onions on top.

RECIPE TIPS
ADD A SALAD ON THE SIDE

Combine Little Gem lettice, chopped radishes and fresh mint leaves. Dress with lemon juice, olive oil and a pinch of sumac (a red, lemony flavoured spice used a lot in Middle Eastern cooking).

Recipe from Good Food magazine, October 2010

Goes well with

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A star rating of 4.5 out of 5.7 ratings
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