Baked Coloured Basmati Rice
August 01, 2017
"Indian basmati rice with is filled with veggies, and spices that will liven up any meal."
- Serving Size: 1 (397.5 g)
- Calories 874.9
- Total Fat - 15.4 g
- Saturated Fat - 5 g
- Cholesterol - 10.4 mg
- Sodium - 1627.8 mg
- Total Carbohydrate - 163.7 g
- Dietary Fiber - 13.4 g
- Sugars - 11.5 g
- Protein - 20.6 g
- Calcium - 223.9 mg
- Iron - 8.2 mg
- Vitamin C - 54.2 mg
- Thiamin - 1.3 mg
Place the rice in a sieve and wash until the water draining off it is clear.
Heat up the vegetable stock, and then add the ground turmeric, salt and rice. Cook for at least 6 minutes, then drain away excess liquid and allow the rice to drip dry.
Mix the rice together with the butter in a large bowl.
Peel the turnip and cut into slices.
Wash the tomatoes, pierce skin and put briefly in boiling water, then remove, peel and chop into cubes.
Peel the shallots and cut into cubes.
Peel garlic and crush.
Heat up lard and gently fry the turnip, tomatoes, shallots and garlic.
Season everything with the ginger, chilli, cumin and coriander.
Preheat the oven to gas mark 3 - 4, 338-degrees F, 170-degrees C.
Grease a casserole dish and fill the bottom with half of the vegetable mixture.
Add the rice and then layer the rest of the vegetables on top.
Cover the dish with aluminum foil and place on the middle shelf of the oven and bake for approximately 20 minutes.
Serve garnished with fresh mint.
Tips & Variations
No special items needed.