357 ml (1 ½ cup) Spekko India Gate Classic Basmati Rice
30 ml (2 tbsp) olive oil
1 small onion, thinly sliced
15 ml (1 tbsp) minced ginger
30 ml (2 tbsp) crushed garlic
2 Jalapeno chillies, finely sliced
2,5 ml (½ tsp) garam masala
salt and white pepper
750 ml (3 cups) chicken or vegetable stock or water
¼ cup dried apricots, diced
¼ cup walnuts, toasted, coarsely chopped
¼ cup cashew halves, toasted
1/4 cup prunes, pitted, chopped
30 ml (2 tbsp) chopped green onion
30ml (2 tbsp) toasted coconut
fruit chutney to serve
Method
Soak the rice in water to cover for 30 minutes, drain.
Heat oil in a pot.
Add the oil and the onion.
Cook, stirring until the onion is lightly browned, about 1 minute.
Add the ginger, garlic, chillies, garam masala, salt, and pepper and cook for 10 seconds.
Add the rice and cook, stirring, until the mixture is well coated with the oil, about 1 minute. Add the stock and bring to a boil. Cook, uncovered, over medium high heat until the liquid drops to the level of the rice. Reduce the heat, cover and simmer on low until the rice is tender, about 15 minutes.
Remove the rice to a serving platter.
8. Sprinkle the apricots, nuts, prunes, green onion and coconut over the rice.
Loading...