|Description||Tasty Side Dish For Mild/Medium Curries|
|Source||23 years of eating Curry|
|Time to prepare||5mins|
|Time to cook||25mins|
|No. of servings||4|
|Ingredients||2 Cups Good Basmati Rice (Tilda)
1 Small Onion finely chopped
1 Tsp Cumin Seeds
2 Cardimon seeds
Salt to taste
2 Black peppercorns
1/4 Tsp Ground Corriander or 1 Tsp finely chopped fresh corriander.
Small amount butter
Splash of Vegetable Oil
1 tsp Tumeric
1 Bay Leaf
Few strands Saffron
|Instructions||Add the rice to to a medium pan of cold water (half fill the pan) with a pinch of salt, half the tumeric and 2 tsp of the vegetable oil.
Bring to the boil and cook as per instructions with the rice. Try to take the rice off slightly early (say after 9 mins if it needs 10).
Put the rice in a collander and strain.
Using the same pan add a little more oil and the finely chopped onion, fry the onion at a moderate heat until softened slightly (2-3 mins). Add the remaining spices and cook until the fragrance starts to release. Add a knob of butter and fry for another minute or so until the onion becomes coated.
Add the rice and a little more butter (to taste) and mix thoroughly.
Cook on the lowest heat stirring occasionaly so it doesn
|Notes||A quality curry always has a quality rice dish. This is often overlooked even though it is easy to make at the same time as the main!!|
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