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Spiced rice in a pan

Spiced basmati rice

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal356
fat6g
saturates3g
carbs62g
sugars0g
fibre0g
protein7g
low insalt0.1g
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Ingredients

  • 500g basmati rice
  • 2 tbsp butter
  • 1 tbsp vegetable or corn oil
  • ¼ tsp turmeric
  • 2 garlic cloves , crushed
  • 1 tsp grated ginger
  • ½ tsp each - ground cumin and ground cardamom
  • 10 curry leaves
  • 2 long dried red chillies
  • ¼ tsp saffron strands, optional

Method

  • STEP 1

    Bring the rice to the boil in 2 litres of water and allow to cook for 7 mins. Rinse the rice in a colander with cold water. Leave to drain for 5 mins.

  • STEP 2

    Meanwhile, put half the butter and the oil into a saucepan. Bring to a medium heat and add the rest of the ingredients, except the rice and the saffron. Slowly fry until fragrant, then stir in the drained rice. Using the end of a wooden spoon to make holes in the rice to allow the steam to rise. Dot the remaining butter on top of the rice and scatter over the saffron. Put the lid back on the pan, and cover with a tea towel to seal the steaming process. Turn off the heat and leave to steam for 30 mins – this makes the rice fluffy and separated without drying it out.

Goes well with

Recipe from Good Food magazine, May 2012

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A star rating of 3.4 out of 5.5 ratings
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