225 g (8 oz)generous 1 cup basmati rice, rinsed well
30 ml (2 tbsp) vegetable oil
1 small onion, finely chopped
1 garlic clove, crushed
5 ml (1 tsp) fennel seeds
15 ml (1 tbsp) sesame seeds
2.5 ml (1/2 tsp) ground turmeric
5 ml (1 tsp) ground cumin
1.5 ml (1/2 tsp) salt
2 whole cloves
4 green cardamom pods, lightly crushed
5 black peppercorns
450 ml (3/4 pint) 1 7/8 cups vegetable stock
15 ml (1 tbsp) ground almonds
coriander sprigs, to garnish
30 ml (2 tbsp) vegetable oil
1 small onion, finely chopped
1 garlic clove, crushed
5 ml (1 tsp) fennel seeds
15 ml (1 tbsp) sesame seeds
2.5 ml (1/2 tsp) ground turmeric
5 ml (1 tsp) ground cumin
1.5 ml (1/2 tsp) salt
2 whole cloves
4 green cardamom pods, lightly crushed
5 black peppercorns
450 ml (3/4 pint) 1 7/8 cups vegetable stock
15 ml (1 tbsp) ground almonds
coriander sprigs, to garnish
method
1. Soak the rice in water for 30 minutes. Heat the oil in a saucepan, add the onion and garlic, and fry gently for 5 - 6 minutes, until softened.
2. Stir in the fennel and sesame seeds, the turmeric, cumin, salt, cloves, cardamom pods and peppercorns and fry for about 1 minute. Drain the rice well, add it to the pan and stir-fry for a further 3 minutes.
3. Pour in the vegetable stock. Bring to the boil, then cover, reduce the heat to very low and simmer gently for 20 minutes, without removing the lid, until all the liquid has been absorbed.
4. Remove from the heat and leave to stand for 2 - 3 minutes. Fork up the rice and stir in the ground almonds.
Garnish the rice with coriander sprigs.
2. Stir in the fennel and sesame seeds, the turmeric, cumin, salt, cloves, cardamom pods and peppercorns and fry for about 1 minute. Drain the rice well, add it to the pan and stir-fry for a further 3 minutes.
3. Pour in the vegetable stock. Bring to the boil, then cover, reduce the heat to very low and simmer gently for 20 minutes, without removing the lid, until all the liquid has been absorbed.
4. Remove from the heat and leave to stand for 2 - 3 minutes. Fork up the rice and stir in the ground almonds.
Garnish the rice with coriander sprigs.
serving amount
serves 4
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