Spiced Indian rice

[Guest guest]

Spiced Indian rice

 

 

50 g (1 3/4 oz) butter substitute -OR- oil

2 medium brown (yellow) onions, halved, thinly sliced

2 garlic cloves, crushed

4 cardamom pods, bruised

2 teaspoons mustard seeds

1/2 teaspoon dried chilli flakes

1 teaspoon poppyseeds

1 cup basmati rice (see tip)

1 1/2 cups chicken-style stock

1/4 teaspoon ground turmeric

400 g (14 oz) can lentils, drained, rinsed

salt & pepper, to taste

chopped fresh coriander (cilantro) leaves, to serve

 

 

1. Melt butter substitute in a large saucepan over medium-high

heat. Add onion and garlic. Cook, stirring, for 5 minutes or

until onion has softened.

 

2. Add cardamom, mustard, chilli and poppyseeds. Cook, stirring, for

1 minute or until fragrant.

 

3. Add rice. Top with chicken-style stock and turmeric. Cover

and bring to the boil. Reduce heat to low. Simmer, covered,

stirring occasionally, for 10 minutes or until liquid is just

absorbed.

 

4. Stir in lentils. Season with salt and pepper. Set aside for 10 minutes.

 

5. Top with coriander. Serve.

 

 

 

NOTE: Don't over-stir the rice, or it will become gluggy.

 

SERVING SUGGESTION: Serve with vegetable curry.

 

 

 

Serves 4.