Curry side dish: Five spice rice

Name: Curry side dish: Five spice rice
Cook time: 30 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 300 g (11oz) basmati rice; Generous pinch of saffron; 75 g (3oz) natural yogurt; 25 g (1oz) butter; 1 tsp. cumin seeds; 1 tsp. coriander seeds; 4 cardamom pods, bashed; 4 cloves; 2 bay leaves; 40 g (1 ½oz) butter; 2 onions, sliced

A steaming side of spiced rice completes your curry. Using saffron makes it feel like more of a special occasion and adds a lovely colour.

By The GH Kitchen TeamPublished: 01 March 2018

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Good Housekeeping UK

Preparation Notes: 15min, plus soaking

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Yields:

4 - 6

Cook Time:

30 mins

Total Time:

30 mins

Ingredients

300 g (11oz) basmati rice
Generous pinch of saffron
75 g (3oz) natural yogurt
25 g (1oz) butter
1 tsp. cumin seeds
1 tsp. coriander seeds
4 cardamom pods, bashed
4 cloves
2 bay leaves

FOR THE CRISPY ONIONS

40 g (1 ½oz) butter
2 onions, sliced

Directions

1. Step 1
  Rinse the rice, then leave to soak in a bowl of cold water for 30min. Once soaked, rinse and drain.
2. Step 2
  Meanwhile, make the onions: heat the butter in a wide frying pan over a medium heat and add the onions with a generous pinch of salt. Cook until softened and turning a deep golden brown, stirring regularly to prevent them from burning. Turn the heat down if you think they are browning too quickly. This will take 40-45mins. Once the onions have caramelised, transfer them to a plate lined with kitchen paper. This will help absorb excess grease and will also help to crisp the onions up.
3. Step 3
  Heat the saffron with the yogurt in a small saucepan until just warm, stirring well to help release the colour, then set aside to infuse. Add a splash of water so that it has a more pourable consistency.
4. Step 4
  To make the rice, melt the butter in a saucepan over a medium heat, add the spices and bay leaves and cook for 2min, until fragrant. Add the rice to the pan and stir to coat
  well. Pour over 500ml (17fl oz) cold water and add ½tsp salt. Bring to a simmer with a lid on and cook for 10min over a low heat, until the rice has absorbed most of the water. Remove from the heat and leave to stand for 10min.
5. Step 5
  Fluff up the rice carefully with a fork then transfer to a serving dish and drizzle with infused yogurt and scatter with the crispy onions.
  
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Per Serving:

Calories: 416
Fibre: 2 g
Total carbs: 64 g
Sugars: 4 g
Total fat: 14 g
Saturated fat: 9 g
Protein: 8 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time