Spiced Rice Recipe | BBC Good Food

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• Spiced rice

Spiced rice

• John Torode

Save recipeServes 4EasyPrep: 5 minsCook: 30 minsA star rating of 5 out of 5.11 ratingsRateloading...

For the perfect side to a knockout curry supper, try this nutty aromatic rice dish

PrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

Seafood curry

A star rating of 4 out of 5.15 ratings

Packed with salmon, mussels and prawns, try this impressive yet authentic seafood curry

Carrot & cumin salad

A star rating of 4.9 out of 5.12 ratings

The sweet, fresh flavours of this superhealthy side dish make it the perfect accompaniment to curry

Ingredients

Nutrition

• 1 large onion finely sliced
• 1 bay leaf
• 3 cardamom pods
• small cinnamon stick
• 25g butter
• 1 tsp turmeric
• 100ml hot curry paste
• 300g basmati rice (washed 3 times)
• handful raisin
• 1l chicken stock
• 25g flaked almonds toasted
• big handful chopped coriander

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Nutrition: per serving

• kcal472
• fat15g
• saturates4g
• carbs73g
• sugars9g
• fibre3g
• protein17g
• salt1.58g

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Method

• step 1

  Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don’t lift the lid and leave to sit for 20 mins.

• step 2

  Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.

Recipe from Good Food magazine, September 2011

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