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Aromatic rice pilaf


Ingredients

  • ¼ cup (60ml) vegetable oil
  • 1 onion, sliced
  • 2 cups (400g) basmati rice, well washed, rinsed, drained
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 cup (120g) frozen peas
  • 2 tomatoes , seeded, diced
  • Toasted flaked almonds, fried
  • curry leaves, to serve

Method

  1. Heat oil in a large, heavy-based saucepan on medium. Cook onion for 2 minutes, until soft and golden. Add rice and cook for 3 minutes. Add 2 cups water and bring to boil. Cover, reduce heat to low and simmer for 15 minutes.
  2. Meanwhile, roast coriander and cumin in a small frying pan for 1 minute on medium heat, until aromatic. Add spices to rice with peas and tomato and stir gently with a fork. Season to taste. Cover and cook on low heat for another 10 minutes. Top with almonds and fresh or dry curry leaves fried in a little oil.
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