Indian Spiced Rice



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Source BBC Good Food

Preparation Time~ 35 minutes


300g basmati rice (washed 3 times)
100ml curry paste (we used Veeraswamy Hot Madras from Bart)
1 tsp turmeric
25g butter
1 small cinnamon stick
3 cardamom pods
1 bay leaf
1 large onion finely sliced
1 handful raisin
1 L chicken stock or vegetable stock
25g almonds flaked and toasted
1 big handful cilantro chopped

1. Fry the onions, bay and whole spices in the butter for 10 mins.

2. Sprinkle in the turmeric, then add the curry paste and cook until aromatic.

3. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil.

4. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins.

5. Turn the heat off but don't lift the lid and leave to sit for 20 mins.

6. Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.


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