Fragrant Basmati Rice
Photography Aaron McLean.
Serves: 4-6
INGREDIENTS
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon black or yellow mustard seeds
1⁄2 teaspoon sea salt
1 1⁄2 cup basmati rice, well washed and drained
3 cups chicken or vegetable stock
METHOD
Serve with Roast Spiced Chicken with Spinach and Chickpea Raita; or Laksa Chicken Drumsticks with Coconut and Peanuts.
Heat the oil in a medium saucepan. Add the onion, garlic, ginger, mustard seeds and salt. Cover and cook until the onion is very tender, stirring occasionally to prevent the ginger catching on the base of the pan. Add the rice and turn to coat in the spices. Add the stock and bring to the boil. Stir then cover tightly, reduce the heat to low and cook for 20 minutes without lifting the lid. A simmer mat is ideal for gentle cooking.
Remove from the heat and leave covered, for 10 minutes, before fluffing up the rice with a fork.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.