Curried Pilaf Rice with Currants & Almonds
4
piecesServes
10
minutesPreparation Time
30
minCooking Time
Ingredients
- 1 tbsp olive oil
- 40 g butter
- 1 onion, finely diced
- 1 tbsp finely chopped ginger
- 2 tbsp KEEN'S Traditional Curry Powder
- 1 tbsp McCormick Fennel Seeds
- 1 tbsp 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
Directions
- 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.
