- 2 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 fat garlic clove, crushed
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- seeds from 1 cardamom pod
- ¼ tsp chilli flakes
- 140g rice
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 400ml vegetable or chicken stock
- ¼ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- ¼ tsp ground cumin
- pinch of cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 tbsp raisins or sultanas
- 200g vegetables of your choice, finely chopped or grated (try a combination of grated carrot, frozen peas, peppers in 1cm chunks or finely sliced mushrooms)
- small handful of coriander or mint leaves, to serve
Add the onions, garlic, butter, cardamom seeds and the chilli flakes to a large microwaveable bowl and cook in the microwave on High for 30 secs. Tip in the rice and stock, along with the turmeric, cumin, cinnamon and raisins. Stir well and then cover with cling film.
Place a few sheets of kitchen paper on your microwave turning plate to absorb any spills, then place the bowl on top and cook on High for 2 mins. Remove and stir, then leave to stand for 1 min; it will continue to cook even after it has been removed, so allowing it to stand is really important.
Repeat 2-3 more times until the rice is just cooked, the last time adding your finely chopped veg to the bowl and stirring through. Garnish with fresh coriander or mint, to serve.
Top tipAs with many recipes that use a lot of spices, this tastes even better when cooked in advance as the flavours have time to develop and settle – so you could cook this ahead of time and heat it up in the microwave.