Jewelled rice
By Good Food
Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb
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Prep:10 mins
Cook:20 mins
Plus resting - Serves 2
- Easy
Nutrition per serving
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kcal 434
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fat 24g
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saturates 6g
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carbs 53g
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sugars 8g
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fibre 3g
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protein 6g
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salt 0.11g
Ingredients
- 1 tbsp butter
- 3 tbsp olive oil
- 3 cardamom pods
- 1 bay leaf
- ½ cinnamon stick
- 100g basmati rice, rinsed and drained
- 1 heaped tbsp barberries or pomegranate seeds
- small pinch of saffron
- 1 tsp cumin seeds
- 2 onions, finely sliced
Tip
Add a salad on the sideCombine Little Gem lettice, chopped radishes and fresh mint leaves. Dress with lemon juice, olive oil and a pinch of sumac (a red, lemony flavoured spice used a lot in Middle Eastern cooking).
Method
Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp – this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
To serve, remove whole spices if you like, and scatter the onions on top.
