Carrot & Onion Rice (for curries)
Serves 4.
3 teaspoon sunflower oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 small onion, finely diced
3 medium carrots, peeled and grated
1 teaspoon dried chillies
1 clove garlic, pressed
2 cups basmati rice
1 litre water
Method
Heat oil in large saucepan and add spices. Put lid on and cook over medium heat until seeds start to pop.
Stir in carrot, onion, chilli, garlic and cook gently for 10 mins
Add rice to pan, stir and cook for another 3-4 mins.
Add water, cover tightly, bring to boil and then turn down to lowest heat, do not lift lid and cook for 20 mins.
Remove from heat, do not remove lid and leave for 10 mins before serving to ensure the rice has absorbed all the water.
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 small onion, finely diced
3 medium carrots, peeled and grated
1 teaspoon dried chillies
1 clove garlic, pressed
2 cups basmati rice
1 litre water
Method
Heat oil in large saucepan and add spices. Put lid on and cook over medium heat until seeds start to pop.
Stir in carrot, onion, chilli, garlic and cook gently for 10 mins
Add rice to pan, stir and cook for another 3-4 mins.
Add water, cover tightly, bring to boil and then turn down to lowest heat, do not lift lid and cook for 20 mins.
Remove from heat, do not remove lid and leave for 10 mins before serving to ensure the rice has absorbed all the water.
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