Preparation time: 10 minutes
Cook time: 25 minutes
- 300g basmati rice
- 3tbsp butter
- 1 onion, thinly sliced
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1 cinnamon stick
- 100g flaked almonds, toasted
- 250g Chantenay carrots, halved and rinsed
- 450ml chicken or vegetable stock
- 220g plain yoghurt
- 1 small clove of garlic crushed
- 1 small handful of mint, finely chopped
- 1 small handful of parsley, finely chopped
- 1 pinch chill flakes
- Lemon wedges
What to do:
Wash the Basmati rice thoroughly and drain well
Melt the butter in a pan over a medium heat, then add the onion and cook for ten minutes or so. Add the spices, cinnamon stick and a pinch of salt and cook for another minute.
Add the rice and almonds and give a good stir over the heat for a minute, then add the stock and check the seasoning.
Put the lid on the pan and cook the rice high for 3 mins, then turn the head down to low and continue to cook for 15 mins more, until the rice is evaporated and the rice is tender.
Take off the heat and rest for 5 mins.
While the rice is cooking, season the yoghurt with salt, garlic and herbs.
When the rice is ready to serve, stir through herbs, fluffing the rice as you go.
Serve with lemon wedges.