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400g basmati rice
1 sprig/s fresh curry leaves, leaves picked, or 8-10 dried
1 cinammon stick
1 star anise
4 cardamom pods, bruised
4 whole cloves
4 medium shallots, peeled and thinly sliced
3 cloves garlic, thinly sliced
15g piece ginger, peeled and finely grated
1 medium carrot, peeled and cut into thin batons
400g white cabbage, finely shredded
800ml vegetable stock
Cooks’ Ingredients Crispy Fried Onions, to serve
Coriander leaves, to serve
1 Soak the basmati in cold water for 5 minutes,
then drain and rinse. Soak the sultanas in warm
water for 5-10 minutes until plump, then drain.
Meanwhile, in a large saucepan, melt the ghee
or butter, then add the curry leaves and whole
spices and cook for 1 minute. Add the sliced
shallots, garlic and ginger and fry for about
5 minutes or until golden brown.
Add the carrot batons, shredded cabbage
and ½ tsp salt and continue to cook until the
cabbage is slightly softened.
Stir in the drained rice and sultanas, coating
and combining them well into the mix. Pour
in the stock, stir, then bring to the boil.
Once it starts to boil, cover with a lid and
simmer for 6-8 minutes until the stock is
almost all absorbed.
Turn the heat low and leave to cook for
a further 10 minutes. Remove from the heat
and let the rice sit for at least 5 minutes. Using
a fork, fluff up the rice and serve on a large
platter or bowl. Scatter with crispy fried onions
and coriander leaves.
Typical values per serving when made using specific products in recipe
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