Fragrant Basmati Rice

Ingredients

1 tbsp rapeseed oil 

55g (20z) split or flaked blanched almonds 

1 tsp cumin seeds 

1 small onion finely sliced 

250g (8 ½ oz) basmati rice, rinsed 

1 cinnamon stick 

1 bay leaf 

450 ml (15 fl oz) boiling low salt vegetable stock 

Salt and pepper 

1 ripe pomegranate 

1 tbsp chopped fresh coriander 

 

Preparation time: 10 minutes
Cooking time: 30 minutes

Serves: 6

Nutrition: Per serving
Energy
154 Kcals
Fat
7.8g
Saturates
0.6g
Sugars
3.4g
Salt
0.51g

Basmati is considered by many to be the finest rice, that can be eaten on its own or as an accompaniment. 

Ingredients

1 tbsp rapeseed oil 

55g (20z) split or flaked blanched almonds 

1 tsp cumin seeds 

1 small onion finely sliced 

250g (8 ½ oz) basmati rice, rinsed 

1 cinnamon stick 

1 bay leaf 

450 ml (15 fl oz) boiling low salt vegetable stock 

Salt and pepper 

1 ripe pomegranate 

1 tbsp chopped fresh coriander 

Method

Heat the oil in a large saucepan, add the almonds and cook gently for 2minutes 

Add the cumin seeds and onion and continue cooking gently until almonds are golden 

Add the rice to the saucepan and cook, stirring, for 1 minute.Stir in the cinnamon stick and bayleaf, then add the stock and season with salt and pepper to taste. Bring to the boil. Stir, then cover and cook over a very low heat for 10-15 minutes or until rice is tender and all of the stock has been absorbed. 

Meanwhile, cut the pomegranate in half and remove all the seeds from the membranes. 

When the rice is cooked, stir in the pomegranate seeds. 

Transfer to a dish and fork the coriander through the rice and serve.  

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