- Servings : 5
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
Fluffy, fragrant and richly spiced rice. Whether you eat it as a one-dish meal or as part of an Indian feast, it’s well worth the effort to prepare.
- 300g long-grain rice
- 2 tbsps olive oil
- 1 onion, nely chopped
- 2 garlic cloves, crushed
- 2 tsp fresh ginger, grated
- 1⁄2 tsp ground chilli
- 1 tsp ground cumin
- 2 cinnamon sticks
- 1⁄2 tsp ground turmeric
- 1 tsp ground coriander
- 6 fresh curry leaves (optional)
- 150ml plain yoghurt
- 1 tsp white sugar
- 3 tbsp slivered almonds, toasted
Cook the rice in salted water for 8 minutes, then drain and set aside.
Heat the oil in a large frying pan over medium heat, add the onion and cook for 5 minutes or until softened and browned.
Add the garlic and ginger and cook, stirring, for 3 minutes. Add the spices, curry leaves, yoghurt, sugar and sultanas, stir for 1 minute, then reduce heat to very low.
Place the rice on top of the sauce. Cover the top of the pan with a folded tea towel, then place the lid on top of the tea towel. Cook for 10 minutes.
Remove from the heat and allow to sit for 10 minutes. Remove lid, add almonds and stir well to combine.
Garnish with mint, and offer chutney and sliced tomatoes and onions with the dish.