2 tbsp butter, or ghee, or olive oil
1 white onion, large, sliced
1 cinnamon stick, (3 cm)
4 cardamom pods, bashed
2 garlic cloves
1 tsp ground turmeric
½ tsp salt
2 bay leaves
1¼ cups basmati rice
2½ cups water, boiling
Melt the butter very gently in a medium-sized saucepan. Add the sliced onion, cinnamon, bashed cardamom pods, cloves, turmeric, salt and bay leaves. Cover with a lid and cook on a low heat for 5 to 10 minutes until the onions are very soft but not brown, stirring occasionally.
Add in the basmati rice and stir to coat the rice in the onions and spices.
Pour in the boiling water and bring back to the boil. Cover with a lid and turn the heat right down. Continue cooking for 8 minutes or until all the water is absorbed.
Turn the heat off completely (take the saucepan off the burner if using electric), but leave the lid on. Allow the rice to steam for 5 minutes.
Serve with favourite curry.
Sugar: 1g
:
Calcium: 30mg
Calories: 227kcal
Carbohydrates: 43g
Fat: 4g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 114mg
Protein: 4g
Saturated Fat: 1g
Sodium: 242mg
Vitamin A: 152IU
Vitamin C: 2mg
