Best Nice N Spicy Savoury Rice Recipes

NICE 'N' SPICY SAVOURY RICE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 minutes.
• Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
• Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
• Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 minutes Remove from the oven, scatter with the remaining almonds, if using, and serve.

PERUVIAN CHICKEN WITH SPICY RICE

Steps:

• Season chicken pieces with salt and pepper and shallow fry in oil until golden.
• Remove chicken.
• In the same pan, sauté garlic, onion, the chopped hot pepper and cilantro.
• Return chicken pieces to pan, add beer and continue cooking until chicken is tender.
• Remove pieces, keep them warm.
• Add rice, peas, corn and peppers.
• Pour water and cook at medium heat for 20 minutes more or until rice is done.
• Serve rice with chicken pieces and garnish with pepper strips.

A FRAGRANT, SPICY RICE

Steps:

• In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
• Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
• In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
• Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.