Back to Recipes
Rate this recipe by Keens
Curried Pilaf Rice with Currants & Almonds
1 tbsp olive oil
40 g butter
1 onion, finely diced
1 tbsp finely chopped ginger
KEEN'S Traditional Curry Powder
McCormick Fennel Seeds
McCormick Coriander Seeds Ground
1 cup basmati rice
2 cups chicken stock
1/2 cup chopped mint
1/2 cup toasted flaked almonds
1/2 cup currants
salt and pepper
Heat the oil and butter in a large saucepan over a medium heat, then add the onion and ginger and cook stirring for 2 minutes until softened.
Add KEEN’S curry powder, fennel and coriander seeds. Cook for a further minute until aromatic.
Add the rice and stir to coat the grains.
Pour over the stock, bring to the boil then reduce heat to low and cover with a lid.
Cook for 20 minutes until the liquid is absorbed and the rice is cooked.
Leave to stand for 5 minutes. Stir through the mint, almonds, currants and season to taste with salt and pepper.
Serving Suggestion: Serve with Natural yoghurt.
I'm cooking now!
Try these flavour filled favourites
Curried meatball sandwich with cabbage mint on Ciabatta
Cauliflower White Bean and Coconut Curry
Barbeque Salmon with Coriander Curry Butter