Elevate your curry night with this aromatic spiced rice, packed with fragrant spices and a delightful nutty crunch from toasted almonds. The turmeric adds a golden hue and a boost of antioxidants, making this side dish as vibrant as it is delicious!
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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.
Sprinkle the turmeric into the pan. Add the hot curry paste and cook for a few minutes until the mixture becomes fragrant.
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.
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.
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.
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.
Once the rice has rested, lift the lid and gently stir in half of the toasted flaked almonds and half of the chopped coriander.
Transfer the spiced rice to a serving dish and scatter the remaining toasted flaked almonds and chopped coriander over the top.
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.