Cooking time 40 minutes
Preparation time 5 minutes
Serves 4

1 medium onion
2 bay leaves
4 cardamon pods – emptied
1 cinnamon stick
1 tsp turmeric
2 tsp mild curry powder
2 mugs brown basmati rice
4 mugs vegetable or chicken stock or water
1 handful sultanas
1 tbs flaked almonds

Put the onion and the spices into a pan with 2 tbs olive oil. Stir for 2-3 minutes over a medium heat.

Once the onion is softened add the rice and stir so that it is covered with spices and going slightly clear. Add the sultanas and stir in.

Now add half the liquid and simmer for 10 minutes. Now add the rest of the liquid and cover for another 20 minutes.

Once the rice is cooked leave covered until you are ready to eat. It will puff up and take on the flavours.

Once you have turned the rice off then pop a few toasted almonds in the oven for a few minutes. Once they have browned a little remove them from the oven and then sprinkle them over the rice.

Delicious with the squash and chickpea curry.