Spicy Aromatic Rice
A community recipe by TimBris83Not tested or verified by Nigella.com
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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.
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
- ½ cup 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
- ⅓ cup 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.
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