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PrintRICE WITH SEEDS AND SPICES
Toasted sunflower and sesame seeds impart a rich, nutty flavour to rice spiced with turmeric, cardamom, and coriander, for this delicious change from plain boiled rice, and a colourful accompaniment to serve with spicy curries.
Serves :
4
Preparation Method :
- Heat the oil in a non-stick frying pan and fry the turmeric, cardamom pods, coriander seeds, and garlic for about 1 minute, stirring constantly.
- Add the rice and stock, bring to boil, then cover and simmer for 15 minutes, or until just tender.
- Stir in the yogurt and the toasted sunflower and sesame seeds. Season it with salt and pepper.
- Serve hot, garnished with coriander leaves.
INGREDIENTS
- 1 teaspoon Cooking oil
- ½ teaspoon ground turmeric
- 6 cardamom pods, lightly crushed
- 1 teaspoon coriander seeds, lightly crushed
- 1 garlic clove, crushed
- 200 grams basmati rice
- 400 ml vegetable stock
- 115 grams natural (plain) yogurt
- 1 tablespoon toasted sunflower seeds
- 1 tablespoon toasted sesame seeds
- Salt and ground black pepper
- Coriander (cilantro) leaves, to garnish
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