Spiced basmati rice
INGREDIENTS
2 cups Basmati rice
3 tablespoons vegetable oil
1 small onion, peeled and finely chopped
1 garlic clove, crushed
1 green chilli, finely chopped
2 teaspoons salt
1 teaspoon garam masala
600ml chicken stock
METHOD
Wash the rice in several changes of water. Cover with water and leave to soak for half an hour.
Drain and leave in the sieve for a further 10 minutes.
Heat the oil in a heavy-based saucepan and fry the onion gently until soft. Add the garlic, chilli, salt, and garam masala, and fry for 1 minute longer. Add the rice and continue stirring gently for 3-4
minutes. Pour in the chicken stock and bring to the boil. Stir once, put the lid on, and turn down to the lowest possible heat.
Simmer for 20 minutes without disturbing, then turn off the heat and leave for another 10 to 15 minutes.
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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.