Source: Neill Curran
Indian Spiced Rice - a simple but tasty rice side dish.
We like to serve this Indian Spiced rice with tandoori chicken - accompanied with some cumin roast potatoes and carraway glazed carrots.
“a simple but tasty rice side dish”
Ingredients:
2 tbsp Indian curry powder
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tbsp nigella seeds
300g (10 1/2 oz) basmati rice
750ml (26 fl oz) chicken stock
Serving: 4
Prep time: 5 - 10 minutes
Cooking time: 45 minutes approx
Method:
1. Preheat the oven to 200°C/400°F/Gas Mark 6
2. Place a heavy-based casserole with a tight-fitting lid over medium heat. Add the oil and add the onion and the garlic to the casserole and cook until the onion is soft and pale golden.
3. Add the mild chilli powder and stir well to combine. Lower the heat and continue to cook for another 10 minutes or so - when the onion should be a nice brown colour but not burnt.
4. Add the rice and nigella seeds, stir well to combine, and cook for 2 minutes. Carefully pour in the stock.
5. Put on the lid and bake in the oven for 25-30 minutes or until the rice is tender and has absorbed all the liquid.
We like to serve this Indian Spiced rice with tandoori chicken - accompanied with some cumin roast potatoes and carraway glazed carrots.
Source: Neill Curran
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