Jewelled Rice
In this aromatic rice dish, the fragrant flavors of cardamom, bay leaf, and cinnamon infuse each grain of basmati rice, creating a dish that is both flavorful and visually enticing. Topped with a vibrant mix of barberries or pomegranate seeds and a pinch of saffron, this dish is finished with golden, crispy fried onions for added texture and depth of flavor. Enjoy this delightful combination of spices and ingredients in every forkful of this delightful dish.
— Constant Cookbook
Ingredients
- 1 tbsp butter
- 3 tbsp olive oil
- 3 cardamom pods
- 1 bay leaf
- ½ cinnamon stick
- 100g basmati rice , rinsed and drained
- 1 heaped tbsp barberries or pomegranate seeds
- small pinch of saffron
- 1 tsp cumin seeds
- 2 onions , finely sliced
Instructions
- Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
- Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp – this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
- To serve, remove whole spices if you like, and scatter the onions on top.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 434 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 53 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.11 milligram of sodium
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