Make a batch of our homemade, budget-friendly spicy rice for a simple vegetarian family meal that will satisfy everyone
Prep:15 mins
Serves 4
200g basmati rice1 tbsp sunflower oil1 large onion, peeled and chopped2 garlic cloves, peeled and sliced1 thumb-sized piece of ginger, peeled and chopped2 whole cloves1 cinnamon stick2 cardamom pods, cracked1 ½ tsp medium curry powder50g frozen pea50g frozen sweetcorn50g flaked almond (optional)375ml stock (1 stock cube dissolved in 375ml boiling water)
STEP 1Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.STEP 2Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.STEP 3Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.
