From a recipe of Jill Dupleix in Winter+ Food, The Sydney Morning Herald,
June 2007.
I needed rice to go with the Chinese broccoli
dish so decided on making this one.
An onion was chopped and gently fried until
it was soft. Now ½ teaspoon brown mustard seeds were added and the frying
continued until they began popping. The onion mix was taken off the heat.
I washed 150g basmati rice and added it to
the rice cooker with 300ml water. The onions now went in with a large pinch of
salt, a little freshly ground black pepper, ½ cinnamon stick, 3 cardamon pods
crushed, a clove, a little ground cumin, ½ teaspoon coriander and ½ teaspoon
turmeric powder. A tablespoon lemon juice was added and the cooker turned on.
When the rice was cooked it was fluffed up with a fork and served.
An easy to make rice and wonderfully spicy.
Taste: ✔✔✔
Ease of
cooking:
✔✔✔✔
No comments:
Post a Comment