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SPICED RICE WITH CURRY LEAVES AND PISTACHIOS

Serves 4

Ingredients:

●  2 tablespoons oil or ghee
●  2 teaspoons cardamom seeds
●  1 medium brown onion chopped finely
●  2 cloves garlic crushed
●  1 teaspoon freshly grated ginger
●  1 handful of curry leaflets finely chopped
●  1 red Thai chilli chopped finely (or use ground chilli)
●  2 cups (400g) basmati rice washed and drained
● 
1 litre (4 cups) chicken stock (or vegetable stock)
●  1/2 cup (75g) shelled pistachios
●  bunch of finely chopped mint leaves

Method:

Heat ghee in saucepan, cook seeds stirring until they begin to pop.

Add onion, cook, stirring until onion is soft. Add garlic, ginger, curry leaves and  chilli. Cook stirring until fragrant. Add rice, cook stirring for 1 minute. Add stock and rice mix to rice cooker or pot and cook until the liquid has been absorbed.

Remove from heat, fluff rice with a fork. stir in pistachios and mint. Cover and allow to stand for 5 minutes.

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