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Curried Rice            HT   ACC   30mins

Serves 4     Hot    Grains  Spices  Accompaniment   Gluten Wheat free  Eggless



1 Onion, finely chopped

50g/2oz Butter

1 tbsp Oil

2 Garlic Cloves, crushed

2 teasp Curry Powder

1 teasp Ground Cumin

225g/8oz Long Grain Rice

600ml/20fl.oz. Hot Fresh Chicken Stock





1. Heat the butter and oil in a frying pan add the onion and garlic and fry until golden. Add the curry powder and cumin and cook for 2-3 minutes, then add the rice and cook over a low heat until opaque, stirring all the time.


2. Add the Stock and salt, bring to the boil, then reduce the heat, cover and simmer for 5 minutes until the rice is tender and the liquid has been absorbed. Serve hot.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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