Rice with Seeds and Spices recipe
information
This dish provides a change from plain boiled rice, and is a colourful accompaniment to serve with curries or grilled meats.
ingredients
5 ml (1 tsp) sunflower oil
2.5 ml (1/2 tsp) ground turmeric
6 green cardamom pods, lightly crushed
5 ml (1 tsp) coriander seeds, lightly crushed
1 garlic clove, crushed
200 g (7 oz) 1 cup basmati rice
400 ml (14 fl oz) 1 2/3 cups stock
115 g (4 oz) 1/2 cup natural yogurt
15 ml (1 tbsp) toasted sunflower seeds
15 ml (1 tbsp) toasted sesame seeds
salt and ground black pepper coriander leaves, to garnish
2.5 ml (1/2 tsp) ground turmeric
6 green cardamom pods, lightly crushed
5 ml (1 tsp) coriander seeds, lightly crushed
1 garlic clove, crushed
200 g (7 oz) 1 cup basmati rice
400 ml (14 fl oz) 1 2/3 cups stock
115 g (4 oz) 1/2 cup natural yogurt
15 ml (1 tbsp) toasted sunflower seeds
15 ml (1 tbsp) toasted sesame seeds
salt and ground black pepper coriander leaves, to garnish
method
1. Heat the oil in a non-stick frying 1 pan and fry the spices and garlic for 1 minute, stirring all the time.
2. Add the rice and stock, bring to the boil, then cover and simmer for 15 minutes or until just tender.
3. Stir in the yogurt and the toasted sunflower and sesame seeds. Adjust the seasoning and serve the rice hot, garnished with coriander leaves.
2. Add the rice and stock, bring to the boil, then cover and simmer for 15 minutes or until just tender.
3. Stir in the yogurt and the toasted sunflower and sesame seeds. Adjust the seasoning and serve the rice hot, garnished with coriander leaves.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
