100 g Patna rice
1 onion
1/2 stick (2 oz) 50 g butter
1 tsp curry powder
1 tomato
250-300 ml stock
1 tbsp single cream
salt and pepper
1/4 tsp grated nutmeg
1 onion
1/2 stick (2 oz) 50 g butter
1 tsp curry powder
1 tomato
250-300 ml stock
1 tbsp single cream
salt and pepper
1/4 tsp grated nutmeg
for the garnish
1 sliced hard-boiled egg
Watercress (salad cress) sprigs
Watercress (salad cress) sprigs
method
1. Wash and drain the rice.
2. Skin and chop the onion.
3. Melt the butter in a saucepan, add the onion and curry powder and fry for 2-3 minutes.
4. Stir in the rice, half cover the pan, and cook over moderate heat for 5-6 minutes.
5. Skin and chop the tomato.
6. Add with 250 ml stock, the cream, seasoning and nutmeg to the saucepan, and cook gently for about 15 minutes or until the rice is just soft; add more stock if necessary to prevent the rice from becoming too dry.
7. When the rice is cooked, pile it on to a warmed serving dish, anu garnish with the sliced egg and watercress.
2. Skin and chop the onion.
3. Melt the butter in a saucepan, add the onion and curry powder and fry for 2-3 minutes.
4. Stir in the rice, half cover the pan, and cook over moderate heat for 5-6 minutes.
5. Skin and chop the tomato.
6. Add with 250 ml stock, the cream, seasoning and nutmeg to the saucepan, and cook gently for about 15 minutes or until the rice is just soft; add more stock if necessary to prevent the rice from becoming too dry.
7. When the rice is cooked, pile it on to a warmed serving dish, anu garnish with the sliced egg and watercress.
serving amount
serves 2 - 3
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