Asian recipes

Butter chicken with garlic-butter flatbreads

40 minutes

Curry recipes

Creamy and delicious prawn curry

25 minutes

Diwali recipes

Celebration saffron baked rice

30 minutes

Celebration saffron baked rice

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
1 red onion, sliced
240 g basmati rice
2 t saffron
1 T salt
2 cups vegetable or chicken stock
pomegranate rubies, for serving
spring onions, chopped, for serving
chilli flakes, for serving
100 g flaked almonds, toasted
1 -2 T honey
lime, for squeezing

Method

1. Heat the olive oil in a heavy-based saucepan and cook the onion over a medium heat until soft and slightly caramelised.
2. Add the rice and stir until completely coated in oil. Cook for 2–5 minutes, or until the rice starts becoming translucent. Add the saffron, salt and stock. Stir until well combined.
3. Cover with a lid and simmer over a low heat, stirring once or twice for 30–35 minutes. Allow the rice to catch on the bottom of the pan creating a soccarat (a crunchy caramelised base). Allow to stand for 10 minutes once cooked.
4. Toss the flaked almonds in the honey in a pan over a medium heat until coated. Serve the rice with the pomegranate rubies, chilli flakes, almonds and lime juice.

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Butter chicken with garlic-butter flatbreads

Creamy and delicious prawn curry

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Celebration saffron baked rice

Celebration saffron baked rice

Ingredients

Method