1tbsp olive oil
knob of butter
1 small onion, finely chopped
4tsp cumin seeds
1tsp ground coriander
6 - 8 dried kaffir lime leaves
500g basmati rice
1100ml vegetable stock
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiObsnYaDND1ruhab9BBf1NCDbu9oZlI0RQ9AqqQp7UUyDYH0U9Nvca_pRpkrQeCO3mwXHBme5IPoTCKvcc6gtYwxLtghI_xTJRiZMtF6mO1dMAd7UW5z_JG8UVuUDwSejPs6yP3FztSZhu/s200/crop+14.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7uGPcknLZvpYqVBd5WstMefsiC05DTLcdkVEG74XPM1Z-3eIWjNmdGzZLBvj7Qi_YxQGx3zE8gz1-uXnbSg859DIvNijwtRbvdKTUozm_dqyGPeQTov1YzC_sIQ4b9Y3QG-5CFl7ZD47/s200/crop+15.jpg)
Then add the cumin seeds and coriander and cook for a minute more.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMieV-6nfyAeYNxXyPOtvpclrt7OYhZ9WpMnuPN8r5CKchjhxcypXVAk0_9_xOds_2NukvmmmTVp_e7E6-a_Dh48gsSSZybeKBXrLtWVp-7A9Nhf8uYkEdpJPlYLauP7zbvoRUuzgqGgf-/s200/crop+18.jpg)
Season and bring to the boil before placing the lid on top.
Cook at 190C/ Gas 5 for about 15 minutes until the liquid has been absorbed.
Remove from the oven and fluff up with a fork.
Lovely served with Thai Green Tofu Curry
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