Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Sunflower oil |
| 1 teaspoon | Ground turmeric |
| 1 teaspoon | Cayenne |
| 1 teaspoon | Cumin seeds |
| 1 teaspoon | Cardamon pods |
| 1 \N | Onion; chopped |
| 1 \N | Garlic clove; crushed |
| 200 grams | Basmati rice |
| ¾ pint | Chicken/vegetable stock |
1 Heat the sunflower oil in a medium ovenproof saucepan and lid. Stir in the turmeric, cayenne, cumin seeds and cardamon pods and allow to toast for a minute.
2 Add the onion and garlic. Stir in the basmati rice. Pour in enough stock to cover. Bring to the boil, cover and transfer to the oven. Bake for 10-12 minutes until the rice is cooked and water soaked up.
Converted by MC_Buster.
Per serving: 449 Calories (kcal); 9g Total Fat; (19% calories from fat); 10g Protein; 80g Carbohydrate; 0mg Cholesterol; 73mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.