Roast Almond & Potato Spiced Rice
Fragrant & deceptively tasty, quick to make for weeknight eats!
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Course lunch, Main Course, Side Dish
Cuisine Middle Eastern
Servings 4
Calories 775 kcal
- 2.5 cups basmati rice
- 1 large onion, chopped
- 300 grams potatoes, chopped
- 1 handful peas optional. similar may be substituted
- 600 ml chicken stock water or vegetable stock can be substituted
- 60 grams butter oil may be substituted
- 2 tbsp oil
- 1 tsp salt
- 4 bay leaves
- 4 whole cloves
- 1 inch cinnamon stick (2.5cm) or 1 tsp cinnamon powder
- 2 pinches black pepper
- 1 tsp cardamom powder
- 2 tsp vegetable stock powder
- 400 ml water
- 50 grams flaked almonds
This first step can be omitted if you're in a hurry- but it does make for a fluffier finished rice. Rinse the rice then soak it in a bowl of cold water for one hour.
Chop the onion & potato into small pieces.
Heat the oil over low-medium heat in a large, deep frying pan. Fry the onion and potato for 20 minutes, stirring continuously.
Add the bay leaves, cinnamon, cloves, pepper & cardamom to the pan, and fry a further few minutes.
Add the butter. Once it has melted, add the drained rice and stir to coat.
Add the stock, stock powder, peas, water & salt and bring to the boil.
Reduce heat to low, cover and simmer for 20 minutes.
Meanwhile, dry-fry the flaked almonds until fragrant & golden, and set them aside.
Check the rice has cooked through, season to taste, and garnish with the almonds.
Calories: 775kcalCarbohydrates: 116gProtein: 16gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 32mgSodium: 1162mgPotassium: 752mgFiber: 6gSugar: 3gVitamin A: 388IUVitamin C: 18mgCalcium: 110mgIron: 3mg
Keyword Middle eastern, pilaf, potatoes, rice, Vegetarian