Fragrant Basmati Rice
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!