Fragrant Basmati Rice
Photography by Aaron McLean.
Serves: 4-6
INGREDIENTS
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon black or yellow mustard seeds
1⁄2 teaspoon sea salt
1 1⁄2 cup basmati rice, well washed and drained
3 cups chicken or vegetable stock
METHOD
Serve with Roast Spiced Chicken with Spinach and Chickpea Raita; or Laksa Chicken Drumsticks with Coconut and Peanuts.
Heat the oil in a medium saucepan. Add the onion, garlic, ginger, mustard seeds and salt. Cover and cook until the onion is very tender, stirring occasionally to prevent the ginger catching on the base of the pan. Add the rice and turn to coat in the spices. Add the stock and bring to the boil. Stir then cover tightly, reduce the heat to low and cook for 20 minutes without lifting the lid. A simmer mat is ideal for gentle cooking.
Remove from the heat and leave covered, for 10 minutes, before fluffing up the rice with a fork.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!