This recipe for Basmati Rice is a great side-dish for a curry. The almonds give it a great flavour.

2 T (30 ml) butter or olive oil
1 small onion, finely chopped
1 1/2 cups (375 ml) basmati rice
3 cups (750 ml) water
2 T (30 ml) Ina Paarman’s Chicken Stock Powder
1/2 t (2,5 ml) turmeric or cumin
1/2 cup (125 ml) flaked almonds, toasted

How to
For the almonds:

Sprinkle 1/2 cup flaked almonds onto absorbent paper on a dinner plate. Microwave on HIGH for 1 minute. Toss and microwave for another 1 minute.

For the rice:

Sautee the onion slowly in the butter for 5 minutes.

Add the rice, turn up the heat and stir-fry for another 2-3 minutes until the rice just starts changing colour.

Add the water, Chicken Stock Powder and turmeric.

Reduce the heat to a slow simmer, cover with a lid and cook for 10-12 minutes until the rice is done.

Fork the toasted almonds through just before serving.

By: Ina Paarman

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