serves
6
serves
6
people
Ingredients
50g butter
1 medium onion, finely diced
1 garlic clove crushed
5cm ginger, peeled and finely chopped
250g basmati or jasmine rice, rinsed and left in cold water for 20 minutes
4 cardamom pods
1 pinch saffron strands
1 cinnamon stick
600ml chicken or vegetable stock (you may use stock cubes)
100g blanched almonds, toasted
1 tomato, diced
1 tbsp currants
Juice and zest of 1/2 lemon
3 tbsp coriander
Maldon salt or a similar flaked salt and freshly ground pepper
Coriander leaves to garnish.
Instructions
Preheat an oven to 175C.
Melt butter in an ovenproof saucepan over a moderate heat, add the onion and sweat until transparent. Add garlic and ginger and cook for a further minutes.
Strain the rice and add to the pan with the cardamom, saffron and cinnamon and stir and cook for a 1-2 minutes.
Pour enough stock to cover the rice generously. Bring to the boil, remove from the heat, cover the rice with buttered parchment paper or foil and a lid.
Place the rice in the preheated oven and cook for around 20 minutes, the rice should be tender and the stock absorbed. If the rice is still not cooked and the stock is all gone add a little more boiling stock or water and place in for further 5 minutes.
When cooked remove from the oven and stir in the tomatoes, currants, almonds, coriander, lemon juice and zest.
To serve
Serve the rice hot or cold, garnished with a little coriander.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
