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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 30 g | butter |
| 1 | Onion chopped |
| 1 | Cloves garlic crushed |
| 8 x ca. 30 g | basmati rice |
| 1 Teelöffel | curry powder |
| 1/2 Teelöffel | cinnamon |
| 1/2 Teelöffel | cumin |
| 1 x ca. 1/2 Liter | vegetable stock |
| 1 | Bayleaf |
| 3 | Cardamom pods |
| | salt |
| | black pepper freshly ground |
| 2 x ca. 30 g | raisins |
| 1 x ca. 30 g | Cashew nuts |
| 1 x ca. 30 g | Peanuts |
| 1 1/2 x ca. 30 g | Flaked almonds |
| | To garnish: lemon slices and sprigs of |
| | parsley |
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1. Melt the butter in a large saucepan and cook the onion and garlic for 2-3 minutes.
2. Add the rice and spices and cook for a further 2 minutes.
3. Pour over the stock, add the bay leaf and cardamom pods, season to taste and bring to the boil.
4. Cover and simmer for 15 minutes, until the rice is tender and the water is absorbed.
5. Remove the bay leaf and stir in the raisins, and nuts.
6. Transfer to a serving dish, garnish with the lemon and parsley and serve immediately. Converted by MC_Buster.
dishes.
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