Spiced rice
The recipe Spiced rice can be made in approximately 1 hour and 5 minutes. This recipe serves 6 and costs 93 cents per serving. One serving contains 368 calories, 6g of protein, and 7g of fat. It works well as a very affordable side dish. 10 people were glad they tried this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up turmeric, ginger, garlic cloves, and a few other things to make it today. It is brought to you by BBC Good Food. With a spoonacular score of 63%, this dish is good. Users who liked this recipe also liked Spiced rice, Spiced Rice, and Spiced Rice.
Servings: 6
Preparation duration: 45 minutes
Cooking duration: 20 minutes
Ingredients:
500g basmati rice
2 tbsp butter
2 long dried red chillies
1 tbsp vegetable or corn oil
10 curry leaves
2 garlic cloves, crushed
1 tsp grated ginger
½ tsp each - ground cumin and ground cardamom
¼ tsp saffron strands, optional
¼ tsp turmeric
Equipment:
wooden spoon
colander
sauce pan
kitchen towels
frying pan
Cooking instruction summary:
Bring the rice to the boil in 2 litres ofwater and allow to cook for 7 mins. Rinsethe rice in a colander with cold water.Leave to drain for 5 mins.Meanwhile, put half the butter and theoil into a saucepan. Bring to a mediumheat and add the rest of the ingredients,except the rice and the saffron. Slowly fryuntil fragrant, then stir in the drained rice.Using the end of a wooden spoon tomake holes in the rice to allow the steamto rise. Dot the remaining butter on topof the rice and scatter over the saffron.Put the lid back on the pan, and coverwith a tea towel to seal the steamingprocess. Turn off the heat and leave tosteam for 30 mins – this makes the ricefluffy and separated without drying it out.
Step by step:
1. Bring the rice to the boil in 2 litres ofwater and allow to cook for 7 mins. Rinsethe rice in a colander with cold water.Leave to drain for 5 mins.Meanwhile, put half the butter and theoil into a saucepan. Bring to a mediumheat and add the rest of the ingredients,except the rice and the saffron. Slowly fryuntil fragrant, then stir in the drained rice.Using the end of a wooden spoon tomake holes in the rice to allow the steamto rise. Dot the remaining butter on topof the rice and scatter over the saffron.
2. Put the lid back on the pan, and coverwith a tea towel to seal the steamingprocess. Turn off the heat and leave tosteam for 30 mins – this makes the ricefluffy and separated without drying it out.
Nutrition Information:
