July 31, 2016


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


  • 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.

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