Spicy Aromatic Rice

A community recipe by TimBris83

Not tested or verified by Nigella.com

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Introduction

I created this recipe as a stuffing for roasted peppers, but now I love it just on its own as a snack or as an accompaniment to marinated roast chicken breast.

Ingredients

Serves: 2-4

½ cup brown basmati rice
1 sliced onion
1½ tablespoons oil (flavourless, approximately)
1 teaspoon superfine sugar
3 teaspoons cumin seeds
1 teaspoon coriander seeds
3 cloves cloves
6 cardamom pods (seeds from)
½ teaspoon fennel seeds
3 teaspoons turmeric
2 teaspoons hot chili powder
⅓ cup golden raisins (dried, soak in a little hot water for a few minutes)
2 tablespoons toasted pinenuts

Method

Spicy Aromatic Rice is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 220c

Toss the onions in 1 tsp of the oil and the sugar. Spread on a baking tray and bake for 15 mins until blackened at the edges.

Roast the whole spices in a dry frying pan, then place in a pestle and mortar and grind to a powder. Add to this the turmeric and chili powder, combine and set aside.

Cook the rice according to instructions on packet, drain and set aside.

Add the remaining oil to a heavy based pan and add the onions to reheat. Add the spice mix and stir well. To this add the rice and stir.

Add a little boiling water to moisten and cook over a very low heat until the water has evaporated. Add the tomato and pine nuts at the last minute. Season and serve.