Serves: 6
INGREDIENTS
1½ cups basmati rice
2 tablespoons olive oil
1 onion, thinly sliced
½ teaspoon sea salt
1 clove garlic, crushed
½ teaspoon ground turmeric
2 teaspoons black mustard seeds
1 cinnamon stick
3 cups chicken or vegetable stock or water
METHOD
Wash the basmati rice under cold running water and drain well.
Heat the olive oil in a medium saucepan and stir in all the remaining ingredients except the rice and stock.
Cover and cook until the onion is tender, adding a splash of water if necessary. Add the rice and stock and bring to the boil. Stir to release any rice stuck on the bottom, cover tightly and simmer very gently for 20 minutes without lifting the lid. A simmer mat is ideal for cooking rice.
Remove from the heat and leave covered for 5 minutes.
To serve: Fluff up the rice with a fork and transfer to a serving bowl.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.