About this recipe:A delicious and aromatic rice pilaf with garlic, cumin, curry powder and chilli.
2 tablespoons olive oil
6 cloves garlic, minced
black pepper to taste
1 tablespoon ground cumin, or to taste
1 tablespoon curry powder, or to taste
1 tablespoon chilli powder, or to taste
1 vegetable stock cube
400ml (14 fl oz) water
1 tablespoon soy sauce
200g (7 oz) basmati rice
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Method Prep:5min › Cook:25min › Ready in:30min
Heat olive oil in a medium saucepan over low heat. Sweat the garlic; when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chilli powder. When spices begin to fry and become fragrant, stir in the stock cube and a little water.
Increase heat to high and add the rest of the water and the soy sauce. Just before the mixture comes to the boil, stir in rice. Bring to a rolling boil; reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.