I do love rice. Always looking out for new sides. This one is delicately flavoured and creamy. It's Indian in heritage but went very well with chicken shwarma.
Ingredients
2 cups white basmati rice
¼ cup olive oil
1 small onion, finely chopped
4 garlic cloves, finely chopped
2½ tsp salt
1 tsp ground turmeric
3 cups chicken stock
Coriander leaves, for garnish
Method
Heat the oil in a pan and add the onion and garlic and cook until softened, about 5 to 7 mins.
Add the rice and sprinkle it with the salt and turmeric.
Stir to combine, then cook the rice and spices in the oil for about 1 min.
Add the stock and bring to a boil, then immediately cover and reduce the heat to low.
Cook for about 15 mins, until the liquid has been absorbed.
Turn off the heat and allow the rice to continue steaming, covered, for another 10 mins.
Gently fluff with a fork and garnish with the coriander.
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