You may also like
Ingredients
- Garam masala
- 1 tablespoon coriander seeds
- 1 tablespoon cardamom pods
- 1 tablespoon cumin seeds
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole cloves
- 1 small cinnamon stick, crushed
- 750 ml (26 fl oz/3 cups) vegetable stock
- 60 ml (2 fl oz/1/4 cup) vegetable oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 200 g (7 oz/1 cup) basmati rice
- 250 g (9 oz/1 cup) red lentils
- spring onions (scallions), sliced on the diagonal, to garnish
Method
1. To make the garam masala, put all the spices in a dry frying pan and shake over medium heat for 1 minute, or until fragrant. Transfer to a spice grinder or blender and blend to a fine powder. Set aside.
2. Heat the stock in a small saucepan. Cover and keep at a low simmer.
3. Heat the oil in a saucepan. Add the onion, garlic and 3 teaspoons of the garam masala. Sauté over medium heat for 3 minutes, or until the onion has softened.
4. Stir in the rice and lentils and cook for 2 minutes. Stir in the stock, slowly bring to the boil, then reduce the heat, cover and simmer for 15-20 minutes, or until the rice is cooked and all the stock has been absorbed. Gently fluff the rice with a fork. Serve garnished with spring onion.
