Nice 'n' Spicy Savoury Rice
This aromatic and flavorful dish brings together basmati rice, infused with a blend of fragrant spices and mixed with vibrant peas and sweetcorn. The subtle heat of curry powder adds depth to this comforting and satisfying meal that is perfect for sharing with loved ones.
— Constant Cookbook
Ingredients
- 200g basmati rice
- 1 tbsp sunflower oil
- 1 large onion , peeled and chopped
- 2 garlic cloves , peeled and sliced
- 1 thumb-sized piece of ginger , peeled and chopped
- 2 whole cloves
- 1 cinnamon stick
- 2 cardamom pods , cracked
- 1½ tsp medium curry powder
- 50g frozen peas
- 50g frozen sweetcorn
- 50g flaked almonds (optional)
- 375ml stock (1 stock cube dissolved in 375ml boiling water)
Instructions
- Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
- Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
- Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 247 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 1.09 milligram of sodium
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