This is one of your Dad's favourites.
You'll need:
about a mug full of basmati rice
some oil (usually sunflower is fine)
4 cardomom seeds
a piece of cinnamon stick
an onion, chopped up finely
2 mugfuls of water, or stock (vegetable stock is fine)
a little salt and pepper
Wash the rice under the cold tap for a minute or so, and then leave to drain. Meanwhile, pour a tablespoon or so of oil into the frying pan, add the spices, and fry for 20-30 seconds. Chuck in the onion, and fry until it's translucent and golden.
Throw the rice into the pan, and fry for about 5 minutes.Add the liquid, bring to the boil, and then simmer for 10 minutes or so, until it's all been absorbed and the rice is beautifully soft.
Goes nicely with tandoori chicken and anything lentil-y...
1 comment:
And four cloves. Your mum left out the cloves. When you cook this in 20 years' time and it tastes ever so slightly wrong, it's cos there are no cloves in it.
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