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09 January 2013,01:40 by

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This traditional spiced rice is the perfect accompaniment for meat, fish, or vegetarian dishes.
Serves :

Preparation Method :

  • Wash the rice well and leave to soak in water for 30 minutes.
  • Heat the oil in a heavy pan, add the onion and garlic, and fry gently for 5 - 6 minutes until softened.
  • Stir in the fennel and sesame seeds, the turmeric, cumin, salt, cloves, cardamom pods, and peppercorns and fry for about a minute.
  • Drain the rice well, add to the pan, and stir-fry for further 3 minutes.
  • Pour on the chicken stock. Bring to boil, and then cover.
  • Reduce the heat to very low and simmer gently for 20 minutes without removing the lid, until all the liquid has been absorbed.
  • Remove from the heat and leave to stand for 2 - 3 minutes.
  • Fluff up the rice with a fork, garnish with coriander, and transfer to a warmed dish to serve.


  • 225 grams basmati rice
  • 1 tablespoon Cooking oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon fennel seeds
  • 1 tablespoon sesame seeds
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 2 whole cloves
  • 4 cardamom pods, lightly crushed
  • 5 black peppercorns
  • 450 ml chicken stock
  • Fresh coriander (cilantro), to garnish

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