Recipe Inspiration

Ingredients...

20ml vegetable oil

500g basmati rice

250g Essential Cuisine Curry Onion Sauce

25g Essential Cuisine Indian Inspired Korma Seasoning

12g Essential Cuisine Light Vegetable Stock Mix, combined with 750ml of boiling water

50g currants

25g coriander (torn)

10g salt

Method...

1. Add the oil to a large pan along with the rice. Stir and heat through till the rice is warm and translucent

2.Add the Curry Onion Sauce, currants and Light Vegetable Stock to the pan, cover with a lid immediately and place in the oven at 180°C till the rice has absorbed all the liquid (approx. 15-20 mins)

3. Remove the pan from the oven, leave covered and allow the rice to rest for another ten minutes.

4. Gently fluff the rice to loosen the grains and serve, garnish with the torn coriander.

Chef Tip: This dish originated in Persia and lamb often features. If you want to incorporate some meat then try marinating a couple of lamb shanks in yogurt and Essential Cuisine Street Food Chef Spicy Persian Style seasoning, slow braise, flake and add to the pan at the same time as the rice.