225 g (8 oz) rice
5 g (1 tsp) salt
5 g (1 tsp) Garam Masala
5 g (1 tsp) turmeric
1 bay leaf
25 g (1 oz) butter
1 clove garlic, crushed
1 onion, peeled and diced
50 g (2 oz) sultanas
1 green pepper, seeded, blanched and diced
90 ml (6 tbsp) low-fat yoghurt
2 spring onions, washed
5 g (1 tsp) salt
5 g (1 tsp) Garam Masala
5 g (1 tsp) turmeric
1 bay leaf
25 g (1 oz) butter
1 clove garlic, crushed
1 onion, peeled and diced
50 g (2 oz) sultanas
1 green pepper, seeded, blanched and diced
90 ml (6 tbsp) low-fat yoghurt
2 spring onions, washed
method
1. Cook the rice in boiling salted water with the Garam Masala, turmeric and bay leaf for about 15 minutes until tender.
2. Meanwhile melt the butter and gently sweat the garlic and onion without browning for 5 minutes.
3. Add the garlic and onion to the rice when it is cooked and allow it to cool.
4. Stir in the sultanas and pepper.
5. Stir in the yoghurt and serve garnished with chopped spring onions.
2. Meanwhile melt the butter and gently sweat the garlic and onion without browning for 5 minutes.
3. Add the garlic and onion to the rice when it is cooked and allow it to cool.
4. Stir in the sultanas and pepper.
5. Stir in the yoghurt and serve garnished with chopped spring onions.
serving amount
serves 4
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