Baked Coloured Basmati Rice
Servings
Prep Time
Cook Time
Ready In
Recipe: #27096
August 01, 2017
Categories: Dinner, Side Dishes, Rice, Vegetables, Indian, Budget-Friendly, Quick Meals, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, No Eggs, Fresh Tomatoes, Make it from scratch, Spices more
"Indian basmati rice with is filled with veggies, and spices that will liven up any meal."
Ingredients
Nutritional
- 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
Step 1
Place the rice in a sieve and wash until the water draining off it is clear.
Step 2
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.
Step 3
Mix the rice together with the butter in a large bowl.
Step 4
Peel the turnip and cut into slices.
Step 5
Wash the tomatoes, pierce skin and put briefly in boiling water, then remove, peel and chop into cubes.
Step 6
Peel the shallots and cut into cubes.
Step 7
Peel garlic and crush.
Step 8
Heat up lard and gently fry the turnip, tomatoes, shallots and garlic.
Step 9
Season everything with the ginger, chilli, cumin and coriander.
Step 10
Preheat the oven to gas mark 3 - 4, 338-degrees F, 170-degrees C.
Step 11
Grease a casserole dish and fill the bottom with half of the vegetable mixture.
Step 12
Add the rice and then layer the rest of the vegetables on top.
Step 13
Cover the dish with aluminum foil and place on the middle shelf of the oven and bake for approximately 20 minutes.
Step 14
Serve garnished with fresh mint.
Tips & Variations
No special items needed.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
