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One-pot spicy rice

Ingredients

  1. Step 1 200g basmati rice
  2. Step 2 1 tbsp sunflower oil
  3. Step 3 1 large onion , peeled and chopped
  4. Step 4 2 garlic cloves , peeled and sliced
  5. Step 5 1 thumb-sized piece of ginger , peeled and chopped
  6. Step 6 2 whole cloves
  7. Step 7 1 cinnamon stick
  8. Step 8 2 cardamom pods , cracked
  9. Step 9 1 ½ tsp medium curry powder
  10. Step 10 50g frozen pea
  11. Step 11 50g frozen sweetcorn
  12. Step 12 50g flaked almond (optional)
  13. Step 13 375ml stock (1 stock cube dissolved in 375ml boiling water)
One-pot spicy rice
Calories: 247 Carbohydrate: 49 g Protein: 6 g Fat: 4 g
Cook time: 45 minutes Prep time: minutes Total time: 45 minutes Servings: 4

TAGS

Buffet Dinner Lunch Main course Side Dish Snack Supper Indian Josh Eagleton 1 of 5-a-day 30-60 minute 4 serving 400 kcal or less Beginner Cardamom pod Cardamom pod Child Cinnamon stick Cinnamon stick Clove Clove Curry powder Frozen pea Frozen pea Frozen sweetcorn ginger Good Food Kid Kids cooking Main nut spice Vegan Vegetarian

Directions

  1. Step 1 Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
  2. Step 2 Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
  3. Step 3 Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.