Spicy turmeric rice
7
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Mustard Seeds
1 teaspoon(s), level
Cardamom Pods
6 g, 6 pods
Root Ginger
1 inch slice(s), peeled and thinly sliced
Chilli, green or red
1 individual, green, deseeded and sliced
Curry Leaves, fresh
2½ g, 5 leaves
White basmati rice, dry
220 g
Turmeric
½ teaspoon(s)
Vegetable stock cube
1 cube(s), to make 600ml stock
Instructions
1
Put a large, lidded nonstick pan over a high heat and mist with cooking spray. Add the mustard seeds, cardamom pods, fresh ginger, green chilli and dried curry leaves, and cook for 1 minute.
2
Add the rice and turmeric, stir to combine and cook for an additional 2 minutes. Stir in the stock. Cover and bring to a boil, then reduce the heat and simmer for 5 minutes.
3
Remove from the heat and set aside, covered, for 25 minutes. Fluff the rice using a fork, then serve.
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