Recipes: All things rice
All things rice
This week we’re looking at all things rice. The perfect accompaniment to any meal, Rice is the main food for half the world’s population and is grown on every continent except Antarctica. Traditionally this grain is seen as a symbol of life and fertility, which is why it was historically thrown at weddings. In fact some cultures love it so much; the Chinese word for ‘rice’ is the same as their word for ‘food’!
While some home cooks may shy away from cooking it themselves in fear of soggy or undercooked grains, cooking delicious rice dishes is really easy. Whether it’s a simple side dish for your evening meal that you’re after, or a complex and beautiful biriyani centrepiece for your next celebration, you too can achieve great flavour without spending heaps of time or effort. This issue we’ve teamed up with Tolly Boy Rice to share some super easy recipes that anybody can enjoy – why not give them a try?
- 40g butter
- 1 onion, finely sliced
- 280g basmati rice, rinsed
- ½ tsp Ground Turmeric
- ½ tsp salt
- Heat a saucepan with a tight fitting lid and add the butter.
- Once the butter has melted, tip in the onions and fry for 3-4 minutes until golden brown. Add the Basmati rice and carefully mix well.
- Fold in the turmeric and salt and add 650ml of just boiled water.
- Cover and simmer for 10-13 minutes until all the water has evaporated.
- Serve hot with a cucumber raita or any curry or lentil dish.
Easiest Chicken Biryani
- 2 thinly sliced chicken breasts
- 150g of uncooked Basmati rice
- 1 jar of Biryani Sauce
- Chopped red or green chillis (optional)
- 4 tbsp of water
- Preheat the oven to 180°C/Gas Mark 4
- In a saucepan, stir fry the chicken breasts in a little oil for three minutes. Add in the chopped chilli if using, for a kick of extra heat.
- Pour over a jar of Biryani Sauce and add the uncooked Basmati Rice and 4tbsp of water.
- Bring to the boil, pour into an ovenproof dish and cover with a tight fitting lid.
- Place in the oven for 35 minutes and serve hot.
- 250g Basmati rice
- 1 tbsp vegetable oil
- ½ tsp cumin seeds
- 100g carrot, diced
- 100g green beans, trimmed and cut in half
- 100g cauliflower florets (medium size)
- 2 tbsp Balti Paste
- 600ml hot water
- Rinse the basmati rice in cold running water then cover with cold water and leave to soak for up to 20 minutes.
- Heat the oil in a pan, add the cumin seeds and fry gently until they start to crackle.
- Add the carrot, green beans, cauliflower and Balti Paste and fry for a further 3 – 4 minutes.
- Drain the rice of excess water and transfer it to your slow cooker and add the hot water.
- Add the vegetables and mix well with the rice. Cook on high for 1½ – 2 hours.
- 300g basmati rice
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 125g unsalted mixed nuts, chopped
- 25g sultanas
- 1 tbsp desiccated coconut
- 3 tbsp Biryani Paste
- 400ml hot water
- Wash the basmati rice in several changes of water and leave to soak for 30 minutes.
- Heat the oil in a pan and sauté the onions until golden brown.
- Add the washed drained rice, stir and fold gently until all the rice grains are coated in oil.
- Add half of the nuts, all the sultanas and coconut and continue tossing gently for 2 – 3 minutes.
- Add the Biryani Paste and water, stir and bring to the boil, lower the heat and cover. Continue to cook for 15 – 20 minutes until the water has evaporated. Turn off the heat and stand for 5 minutes.
- Gently fluff up the rice with a fork and garnish with the remaining chopped nuts before serving alongside your favourite curry
Recipes and images courtesy of Tolly Boy Rice.
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