If you can't find cassia bark (a sweet spice used widely in India) cinnamon sticks work, too
- 400g basmati rice
- 50g butter
- 5cm cassia bark or 1 cinnamon stick
- 2 cloves
- 3 cardamom pods
- 50g cashew nuts
- 25g raisins
- 1 tbsp garam masala
- pinch saffron
- nutmeg, freshly grated, to taste
- 1 tsp sugar
- rose water (optional)
- Rinse the rice in several changes of water to remove the starch, then leave to soak in cold water for about 1 hour. Drain and set aside.
- Heat the butter in a heavy-based pan. Sauté the cassia bark or cinnamon stick with the cloves, cardamom pods, cashew nuts and raisins for 1 minute, or until the spices crackle (the pods might pop so keep well away from your eyes and face).
- Add the rice and toast for 1 minute. Add 800ml water and stir in the garam masala, saffron, nutmeg and sugar and season with salt to taste. Boil for around 10 minutes or until the surface of the rice is no longer wet, indicating that most of the water has been absorbed.
- Turn the heat right down and cover the pan with a tight-fitting lid. Allow the rice to simmer until cooked through and all of the water has evaporated. If desired, sprinkle with rose water to serve.
Per serving: calories 473 (24%), sugar 5.2g (6%), fat 11g (16%), saturates 6.5g (32%), salt 0.2g (3%) of your guideline daily amount
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