Spicy turmeric rice
Calorie controlled cooking spray
1 teaspoons, level
6 g, 6 pods
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
Vegetable stock cube(s)
1 cube(s), to make 600ml stock
- 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.
- 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.
- Remove from the heat and set aside, covered, for 25 minutes. Fluff the rice using a fork, then serve.