Aromatic Spiced Rice
I used to just boil plain rice, but then I discovered this golden gem. Imagine your favourite curry suddenly getting a vibrant, antioxidant-rich sidekick! This Aromatic Spiced Rice, studded with toasted almonds for that satisfying crunch, brings fragrant warmth to your plate. You absolutely need this easy Indian side dish in your life.
Ingredients
bay leaf1 whole
cardamom pods3 whole
butter25 gunsalted
turmeric1 tsp
curry paste40 mlhot
basmati rice300 g
raisins50 g
chicken stock550 ml
flaked almonds2.5 tbsp
white onion1 wholelarge
fresh coriander30 g- Ccinnamon stick1 stick
Instructions
Chef's Tips
For an even richer flavour, you can lightly toast the basmati rice in the pan with the onions and spices before adding the stock.
If you don't have chicken stock, vegetable stock can be used as a vegetarian alternative, though it may slightly alter the depth of flavour.
Ensure your lid is truly tight-fitting during the resting period; this is crucial for the rice to steam properly and become fluffy.
Prepare and Fry Aromatics
Finely slice the large onion. In a large saucepan or pot, melt the butter over a medium heat. Add the finely sliced onion, bay leaf, cardamom pods, and cinnamon stick to the pan and fry for 10 minutes until the onions are softened.
Add Spices and Curry Paste
Sprinkle the turmeric into the pan. Add the hot curry paste and cook for a few minutes until the mixture becomes fragrant.
Incorporate Rice and Raisins
Wash the basmati rice three times under cold water until the water runs clear. Add the washed rice and raisins to the pan, stir well to combine with the spiced mixture, and cook for a few minutes.
Add Stock and Cook
Pour in the chicken stock and bring the mixture to a rolling boil. Once boiling vigorously, cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 10 minutes.
Rest the Rice
After 10 minutes, turn off the heat but do not lift the lid. Leave the pan to sit undisturbed for 20 minutes to allow the rice to steam and absorb all the liquid.
Toast Almonds and Chop Coriander
While the rice rests, toast the flaked almonds in a dry pan over medium heat until golden brown and fragrant. Roughly chop the fresh coriander.
Finish and Serve
Once the rice has rested, lift the lid and gently stir in half of the toasted flaked almonds and half of the chopped coriander.
Garnish
Transfer the spiced rice to a serving dish and scatter the remaining toasted flaked almonds and chopped coriander over the top.
