Читать книгу Kitchen Memories - Lucy Boyd - Страница 19

1 tbsp cardamom pods, husks removed – leaving 1 tsp cardamom seeds

½ cinnamon stick

1 tsp black cumin seeds

2 whole cloves

¼ whole nutmeg, grated on the zest part of the grater

½ tsp whole black peppercorns

Grind all the ingredients for the garam masala together in a pestle and mortar or coffee grinder.

Put the rice in a colander or sieve and wash under cold water until the water runs clear. Put the rice in a large bowl, cover with cold water and leave to soak for minutes, then leave to drain for 20 minutes or so.

Heat the olive oil in a heavy-based pan over a medium heat, add the onion and fry gently until light golden in colour. Add the chilli and garlic and cook for a further 2–3 minutes. Add the garam masala and cook for a further minute or so, then add the rice and stir together well, so that the rice is coated with the spices and oil. Add just enough chicken stock to cover the rice and season with a little salt, then cover with a lid and bring to the boil. Turn the heat down and simmer over a very low heat for 5 minutes. Take off the heat and leave covered for 10 minutes – the steam will keep the rice nice and fluffy. Taste to check if the rice is ready – it should have a little bite.