A wonderfully flavoured yellow basmati rice to serve with curry, salads and cold meats
275 g (10 oz) basmati rice
50 g (2 oz) dairy-free margarine
1 large onion, sliced finely
2-4 cloves garlic, peeled and crushed
8 whole cloves
8 green cardamom pods, split open a little at the top of each one in an 'x' shape
2 cinnamon sticks, 2 inches long each, broken up into pieces
8 whole black peppercorns
1 x 5 ml spoon (1 teaspoon) ground turmeric
570 ml (20 fluid ounces) water
1 1/4 x 5 ml spoon (1 1/4 teaspoons) salt, or to taste
2 x 5 ml spoons (2 teaspoons) dairy-free margarine
25g (1 oz) sultanas
25g (1 oz) flaked almonds, optional
What to do:
- Wash the rice and soak in cold water for 1/2 an hour, drain well.
- In a large, heavy-based pan melt the dairy-free margarine and fry the onions until softened but not brown.
- Add the garlic, cloves, cardamom pods, cinnamon sticks and peppercorns. Stir and fry the onions again until they turn golden brown.
- Add the rice, turmeric and fry again for another 2-3 minutes.
- Add the water and salt, bring to the boil and simmer gent;y for 15 minutes without lifting the lid.
- Remove the pan from the heat but do not lift the lid and allow it to 'sit' undisturbed for 10 minutes.
- In a small saucepan, melt the 2 teaspoons of dairy-free margarine and gently fry the sultanas until they change slightly in colour and swell up ( about 1 minute). Set aside on a plate. In the same fat gently fry the flaked almonds until they are lightly browned. Set aside.
- Place the rice in a large serving dish and using a fork mix the fried sultanas and almonds in to the top.
- Serve hot or cold with curries or salads.