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


Then add the cumin seeds and coriander and cook for a minute more.

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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