Turmeric Rice by Madhur Jaffrey |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This simple, yet tasty rice dish is from a book I got in a sale a long time ago. I liked this dish as it used things I had to hand and had a similar taste to rice in a local curry house. The flavour is delicate and not in the least overpowering so will go well with most dishes. I have used leftovers in a stir fry and it was just as good. Ingredients:
450 g basmati rice long grain rice |
3 tablespoons vegetable oil |
3 cloves |
1 bay leaf |
4 cardamom pods |
2 1/2 cm piece cinnamon bark |
2 garlic cloves, peeled and finely chopped |
1/4 teaspoon ground turmeric |
1 teaspoon salt |
22 ounces water |
chopped chives (to garnish) |
Directions:
1. Put the rice in a bowl and wash in several changes of water.
2. Drain and leave in a strainer set over a bowl.
3. Put the oil in a heavy based saucepan and set over a medium high heat. When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon. Stir once or twice and put in the garlic.
4. As soon as the garlic turns medium brown put in the rice, turmeric and salt. Stir gently for a minute. Now add the water and bring to the boil. Cover tightly, turn the heat down to very, very low and cook for 20 minutes. Stir the rice with a fork to separate the grains and serve garnished with chives or spring onions.
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