| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Sainsbury1, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 1 |
oz |
Butter |
| 1 |
|
Onion; chopped |
| 1 |
|
Clove garlic; crushed |
| 8 |
oz |
Basmati rice |
| 1 |
ts |
Curry powder |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Cumin |
| 1 |
pt |
Vegetable stock |
| 1 |
|
Bay leaf |
| 3 |
|
Cardamom pods |
|
|
Salt and freshly ground black pepper |
| 2 |
oz |
Raisins |
| 1 |
oz |
Cashew nuts |
| 1 |
oz |
Peanuts |
| 1 1/2 |
oz |
Flaked almonds |
|
|
To garnish: lemon slices and sprigs of |
|
|
; parsley |
INSTRUCTIONS
1. Melt the butter in a large saucepan and cook the onion and garlic
for 2-3 minutes.
2. Add the rice and spices and cook for a further 2 minutes.
3. Pour over the stock, add the bay leaf and cardamom pods, season to
taste and bring to the boil.
4. Cover and simmer for 15 minutes, until the rice is tender and the
water is absorbed.
5. Remove the bay leaf and stir in the raisins, and nuts.
6. Transfer to a serving dish, garnish with the lemon and parsley and
serve immediately. Converted by MC_Buster.
NOTES : This spicy rice accompaniment will go perfectly with Indian
dishes.
Converted by MM_Buster v2.0l.
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