Recipes
Ingredients
| Everyday Favourites basmati rice | 800g |
| Everyday Favourites extended life vegetable oil | 37g |
| Cumin seed | 8g |
| Ginger paste | 10g |
| Everyday Favourites ground turmeric | 1g |
| Tinned pineapple chunks | 100g |
| Everyday Favourites medium desiccated coconut | 63g |
| Water | 1.5 litres |
| Mace powder | 0.5g |
| Everyday Favourites salt | 15g |
| Green cardamom powder | 0.5g |
| Granulated sugar | 20g |
| Carrot (grated) | 150g |
| Dried apricots | 100g |
| Everyday Favourites sultanas | 50g |
| Everyday Favourites unsalted butter | 80g |
| Dried cranberries | 100g |
| Diced fresh mango | 100g |
| Crispy fried onions | 55g |
Method
- Wash and soak rice in plenty of water for 15 – 20 minutes.
- Drain all the water from the rice and keep rice to one side.
- Heat oil in a heavy bottomed pan. Add cumin seed and sauté for 2 – 3 minutes.
- Add ginger, turmeric, pineapple & coconut, mix well on a low heat for 2 minutes.
- Add 1.5 litres of water to the pan and bring to the boil.
- Add rice, mace powder, salt, green cardamom, sugar, carrot and bring back to the boil.
- Let the mix boil for 2 – 3 minutes with the pan uncovered, then reduce the heat to low. Put the lid on the pan and cook for 6 – 7 minutes.
- Leaving the lid on the pan, turn off the heat and let the rice stand for at least 8 minutes.
- Remove the lid, add apricots, sultanas, butter, cranberries and mango and mix well.
- Serve hot with fried onions on the top to garnish.