Wednesday, 15 May 2013

rice with indian spices and sultanas

This rice recipe is very similar to the one I posted recently, called rice with Indian spices. The main difference is that there are no cloves and peppercorns in this side dish. Actually, cloves and peppercorns are parts of the garam masala spice blend but it contains many other ground spices and here we are only using ¼ teaspoon. You can skip the sultanas if you like but I think their natural sweetness and the Indian spices complement each other very well. As I said when I posted the other rice recipe, you can experiment with the spices as you like if your taste buds are calling for something different. If you want the rice saltier then sprinkle some Maldon sea salt on top.

RICE WITH INDIAN SPICES AND SULTANAS

INGREDIENTS

  • 1½ cup (300 g) basmati rice
  • 3 cups (750 ml) boiled water
  • 1 organic vegetable stock cube
  • 2 teaspoons vegetable oil (or ghee)
  • ½ teaspoon cumin seeds
  • ¼ teaspoon mustard seeds
  • pinch of chilli flakes
  • ½ teaspoon ground turmeric
  • ¼ teaspoon garam masala
  • ¼ teaspoon ground coriander
  • handful of sultanas/golden raisins

METHOD

  1. Rinse the rice in a sieve under cold running water. Let the rice sit in the sieve until needed
  2. Pour the boiled water needed (I boil it in a kettle) into a large glass jug and let the vegetable stock cube dissolve in it while you prepare the spices
  3. Heat the oil in a saucepan (make sure the saucepan is big enough for cooking the rice) on medium heat and add the cumin seeds, mustard seeds and chilli flakes. Gently fry the spices until the seeds start to pop. As you are only using two teaspoons of oil, you don't have to move the spices around in the saucepan. Just make sure all the spices and oil are in one place
  4. As soon as the seeds start to pop, add the vegetable stock, rice and the other three spices and stir gently
  5. Increase the heat and keep it on the highest setting until the water starts boiling (takes just a moment), then reduce it to the lowest and cook the rice for about 12-15 minutes. Use a lid but let it tilt slightly to allow the steam to escape
  6. About three minutes before the rice is ready take a handful of sultanas and spread them over the rice without stirring (just stir them into the rice before serving)

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