July 31, 2016

CURRIED RICE

Ingredients:
Butter (or) Margarine - 45 g
Small onion - 1 (peeled and chopped)
Long-grain rice - 225 g
Chicken (or) Beef stock - 760 ml
Raisins - 50 g
Curry powder - 1 tsp
Soured cream (or) Natural yogurt - 50 ml
Chutney - 3 tbsp

Method:

  • Melt the butter in a large, heavy saucepan over moderate heat. Add the onion, and cook for 5 minutes, or until soft. Add the rice, and stir to coat with the butter.
  • Add the stock, raisins and curry powder. Stir once, cover, and bring to the boil. 
  • Reduce the heat and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed. Serve hot or cold with the soured cream and chutney.
Post a Comment
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0