- 200g basmati rice
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 large onion, peeled and chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, peeled and sliced
- 1 thumb-sized piece of ginger, peeled and chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 whole cloves
A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…
- 1 cinnamon stick
- 2 cardamom pods, cracked
- 1½ tsp medium curry powder
- 50g frozen pea
- 50g frozen sweetcorn
- 50g flaked almond (optional)
- 375ml stock (1 stock cube dissolved in 375ml boiling water)
Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.