Each spoonful of this vibrant rice is filled with amazing flavours and textures.
Cooking Time
Preparation Time :1 Min
Cook Time : 20 Min
Total Time : 21 Min
Ingredients
Serves :
2 1/2 cups SunRice Basmati Rice
1/2 teaspoon saffron threads
1/4 cup vegetable oil
1 large brown onion, finely chopped
2 garlic cloves, finely chopped
2cm piece ginger, peeled, grated
1 cinnamon stick, halved
1 star anise
4 cardamom pods, lightly crushed
4 cups Campbell's Real Stock Chicken Salt Reduced
pinch of ground cloves
1/2 teaspoon garam masala
1/2 cup sultanas
1/2 cup frozen peas, slightly thawed
2 hard-boiled eggs, quartered, to serve
1/4 cup roasted cashews, to serve
Directions
Wash rice in cold water until water runs clear. Place in a bowl. Cover with cold water. Set aside for 20 minutes to soak. Drain rice in a colander, stirring occasionally, for 30 minutes or until rice feels dry. Combine saffron and 1 tablespoon hot water in a small bowl and set aside.
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 4 to 5 minutes or until soft.
Add ginger, cinnamon stick, star anise and cardamom pods. Cook for 1 minute. Add rice and cook, stirring constantly, for 5 minutes.
Meanwhile, bring stock to the boil in a saucepan over medium-high heat. Add boiling stock, saffron mixture, cloves, garam masala and sultanas to rice. Stir to combine. Bring to the boil. Reduce heat to low. Cover with a tight-fitting lid and cook for 18 minutes (do not remove lid). Remove from heat. Add peas and stir with a fork. Cover and set aside for 5 minutes. Fluff rice with a fork. Transfer to serving bowl. Top with egg and fried cashews. Serve.
