Serves: 6
INGREDIENTS
1½ cups basmati rice
2 tablespoons olive oil
1 onion, thinly sliced
½ teaspoon sea salt
1 clove garlic, crushed
½ teaspoon ground turmeric
2 teaspoons black mustard seeds
1 cinnamon stick
3 cups chicken or vegetable stock or water
METHOD
Wash the basmati rice under cold running water and drain well.
Heat the olive oil in a medium saucepan and stir in all the remaining ingredients except the rice and stock.
Cover and cook until the onion is tender, adding a splash of water if necessary. Add the rice and stock and bring to the boil. Stir to release any rice stuck on the bottom, cover tightly and simmer very gently for 20 minutes without lifting the lid. A simmer mat is ideal for cooking rice.
Remove from the heat and leave covered for 5 minutes.
To serve: Fluff up the rice with a fork and transfer to a serving bowl.
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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.