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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.
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