Simple and spicy Indian rice recipe

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  • Ingredients
  • a mugful of American long grain rice
  • 2 onions , sliced
  • 2 tbsp sunflower oil
  • ½ tsp turmeric
  • 1 cinnamon stick
  • 6 cardamom pods
  • 1 tsp cumin seeds
  • large handful of sultanas and roasted cashew nuts

Method

  1. Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
  2. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt – the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they’re too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
  3. Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
  4. Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.
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