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.
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!