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One-pot spicy rice

Nice 'n' spicy savoury rice

One-pot spicy rice

Name: One-pot spicy rice
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 200g basmati rice; 1 tbsp sunflower oil; 1 large onion peeled and chopped; 2 garlic cloves peeled and sliced; 1 thumb-sized piece of ginger peeled and chopped; 2 whole cloves; 1 cinnamon stick; 2 cardamom pods cracked; 1 ½ tsp medium curry powder; 50g frozen pea; 50g frozen sweetcorn; 50g flaked almond (optional); 375ml stock (1 stock cube dissolved in 375ml boiling water)

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.2 out of 5.29 ratingsRate

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Make a batch of our homemade, budget-friendly spicy rice for a simple vegetarian family meal that will satisfy everyone

Healthy

Vegan

Vegetarian

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A star rating of 3.2 out of 5.20 ratings

Ingredients

Nutrition

Units:

MetricUS

200g basmati rice
1 tbsp sunflower oil
1 large onion

peeled and chopped
2 garlic cloves

peeled and sliced
1 thumb-sized piece of ginger

peeled and chopped
2 whole cloves
1 cinnamon stick
2 cardamom pods

cracked
1 ½ tsp medium curry powder
50g frozen pea
50g frozen sweetcorn
50g flaked almond

(optional)
375ml stock

(1 stock cube dissolved in 375ml boiling water)

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Nutrition: per serving

kcal247
fat4g
saturates1g
carbs49g
sugars4g
fibre2g
protein6g
salt1.09g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, February 2007

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A star rating of 4.2 out of 5.29 ratings

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