| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Indian |
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
|
Onion – peeled and sliced |
| 8 |
oz |
Basmati rice; (225g) |
| 1 |
oz |
Creamed coconut – flaked; (25g) |
| 2 |
ts |
Schwartz Indian Rice Seasoning |
| 2 |
ts |
Sugar |
| 2 |
oz |
Sultanas; (50g) |
| 1 |
oz |
Flaked almonds – toasted; (25g) |
| 2 |
ts |
Schwartz Garam Masala |
| 2 |
ts |
Schwartz Coriander Leaf |
|
|
Salt |
INSTRUCTIONS
Heat the oil and fry the onion until golden brown. Add the rice and cook
for 1 - 2 minutes, stirring. Blend the creamed coconut, Rice Seasoning and
sugar into 1 pint (600ml) water and add to the rice. Bring to the boil and
simmer for 15 - 20 minutes, or until all the water has been absorbed,
stirring frequently. Add the sultanas, almonds, Garam Masala and Coriander
Leaf for the last few minutes of cooking. Season with salt to taste. Serve
as an accompaniment to curry dishes.
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