Make Ahead

Indian spiced rice

November 23, 2009
0 Ratings
Author Notes

Every since I discovered basmati rice with whole spices, I haven't looked back. Easy, scented and packed with flavour.... —Kitchen Butterfly

  • Serves 4
  • 1 tablespoon butter or ghee
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 2 cloves
  • 400ml coconut mil
  • 200ml water
  • 400g basmati rice (soaked for 10 minutes, rinsed and drained
In This Recipe
  1. Put butter/ghee in a pan and heat till melted
  2. Add spices to melted butter/ghee and heat through till fragrant
  3. Add coconut milk, water and tumeric to spice mix and then add rice.
  4. Stir again and bring the pot of rice to the boil, covered. Once it reaches the boil, turn down the heat and let simmer, about 15 minutes.
  5. If rice is not cooked, add a bit more water and cook for another 5 minutes. Once ready, turn off heat, take off cover and place a tea towel over pot
  6. Serve with steamed carrots and green beans and a curry
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