Recipes. INDIAN SPICED BASMATI RICE
Makes a great addition to any vegan curry. Low fat and super easy, served hot or cold it’s simply delicious.
- 200g easy cook, basmati rice
- 2 red onions
- 2 garlic cloves
- 1 fresh red chilli pepper
- 4 tbsp light olive oil
- 1 tsp madras curry powder or garam masala
- 1 cinnamon stick
- 8 cardamom pods
- 2 tsp cumin powder or seeds
- 4 tsp salt
Step 1. Peel and finely dice the garlic, fresh red chilli and the onions.
Step 2. Pour the olive oil into a saucepan and add the chopped vegetables, cook over a medium heat for about 10 minutes until the veg is cooked without colour then add in the spices and the cinnamon stick then turn up the heat, and allow the spices to cook out and then set aside.
Step 3. Fill a large saucepan with water, add a good pinch of salt and bring to the boil. Add the turmeric to the water. Pour in the rice, give it a good stir and return to the boil, then turn the heat down so the water is on a rolling boil. Let it cook uncovered, for about 10 minutes. Check that the rice is tender but still has a little bite. It should be nice and yellow from the turmeric. Drain the rice into a large sieve.
Step 4. Add the cooked rice to the pan with the cooked onions, garlic and spice mix and tumble out into a warm bowl. Sprinkle with freshly chopped coriander.