| CURRIED RICE RECIPE
Curried Rice (Serves 12)
2 tbsp. olive oil
3 finely sliced onions
2 tsp turmeric
4 tsp curry powder
1 kg. long-grain rice
1.6 ltrs chicken stock
4 whole cloves
8 cardamom pods
1 stick cinnamon
4 tsp salt
For Garnishing: some cashew nuts and 225g cooked peas
Heat the oil in a large heavy saucepan or flameproof casserole.
Saute' half the onions until golden brown, then add the turmeric and curry powder and stir well for 1 minute.
Add the rice and fry for a few minutes, stirring, until golden in goour.
Add boiling stock, peppercorns, spices, salt and remaining onions.
Stir well, cover and cook over a gentle heat for about 20 minutes.
Turn off the heat and keep covered until ready to serve.
A few minutes before serving, uncover the pan to allow the steam to escape.
Fluff up with a fork and garnish with nuts and peas.