JEWELLED RICE

Jewelled rice image

Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb

Provided by Good Food team

Time 35m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 434 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium