Name: Spiced rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 large onion finely sliced; 1 bay leaf; 3 cardamom pods; small cinnamon stick; 25g butter; 1 tsp turmeric; 100ml hot curry paste; 300g basmati rice (washed 3 times); handful raisin; 1l chicken stock; 25g flaked almonds toasted; big handful chopped coriander

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Spiced rice

Spiced rice

John Torode

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 5 out of 5.11 ratingsRate

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For the perfect side to a knockout curry supper, try this nutty aromatic rice dish

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Ingredients

Nutrition

Units:

MetricUS

1 large onion

finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
25g butter
1 tsp turmeric
100ml hot curry paste
300g basmati rice

(washed 3 times)
handful raisin
1l chicken stock
25g flaked almonds

toasted
big handful chopped coriander

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Nutrition: per serving

kcal472
fat15g
saturates4g
carbs73g
sugars9g
fibre3g
protein17g
salt1.58g

Method

step 1

Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don’t lift the lid and leave to sit for 20 mins.
step 2

Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.

Recipe from Good Food magazine, September 2011

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A star rating of 5 out of 5.11 ratings

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