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Spicy Aromatic Rice

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I created this recipe as a stuffing for roasted peppers, but now I love it just on its own as a snack or as an accompaniment to marinated roast chicken breast.

Ingredients

Serves: 2-4

  • 125 millilitres brown basmati rice
  • 1 sliced onion
  • 1½ tablespoons oil (flavourless, approximately)
  • 1 teaspoon superfine sugar
  • 3 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 3 cloves cloves
  • 6 cardamom pods (seeds from)
  • ½ teaspoon fennel seeds
  • 3 teaspoons turmeric
  • 2 teaspoons hot chili powder
  • 83 millilitres golden raisins (dried, soak in a little hot water for a few minutes)
  • 2 tablespoons toasted pinenuts

Method

Spicy Aromatic Rice is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 220c
  • Toss the onions in 1 tsp of the oil and the sugar. Spread on a baking tray and bake for 15 mins until blackened at the edges.
  • Roast the whole spices in a dry frying pan, then place in a pestle and mortar and grind to a powder. Add to this the turmeric and chili powder, combine and set aside.
  • Cook the rice according to instructions on packet, drain and set aside.
  • Add the remaining oil to a heavy based pan and add the onions to reheat. Add the spice mix and stir well. To this add the rice and stir.
  • Add a little boiling water to moisten and cook over a very low heat until the water has evaporated. Add the tomato and pine nuts at the last minute. Season and serve.
  • Tell us what you think