Spiced Rice
In this flavorful and aromatic rice dish, the spice-infused onions and curry paste create a tantalizing blend of flavors. Fragrant basmati rice gets infused with a rich and tangy curry base, topped with sweet raisins and crunchy toasted almonds. This dish is a delightful medley of fragrant spices and textures that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 1 large onion , finely sliced
- 1 bay leaf
- 3 cardamom pods
- small cinnamon stick
- 25g butter
- 1 tsp turmeric
- 100ml hot curry paste (we used Veeraswamy Hot Madras from Bart)
- 300g basmati rice (washed 3 times)
- handful raisin
- 1l chicken stock
- 25g flaked almonds , toasted
- big handful chopped coriander
Instructions
- 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.
- Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 472 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 73 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.58 milligram of sodium
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