Curries / Recipes

Ingredients

  • 50g butter/ghee
  • 2 tsp cardamon seeds
  • 4 cloves
  • 2 cinnamon sticks
  • 1 medium onion, chopped
  • 2 cups boiling chicken stock
  • 1 tsp salt
  • 2 tsp tumeric OR 3/4 tsp crushed saffron threads soaked in 2 tbs boiling water
  • 450g rice

Directions

  1. Melt butter/ghee in a saucepan and add spices and fry for 2 minutes. Add onion and fry until brown. Add tumeric (if using) and rice and cook for 5 minutes.
  2. Pour over stockĀ  and add saffron (if using) and cover pan and reduce heat to low. Simmer for 15-20 minutes until rice is cooked and water absorbed.

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Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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