Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
The Times Cookbook

By Frances Bissell

Published 1995

  • About

Originally a breakfast dish of rice and lentils from the days of the Raj, this also makes an ideal lunch or supper dish. I particularly like to serve it for a late leisurely breakfast.

Ingredients

  • 1 tbsp extra virgin-olive oil or clarified butter
  • 1 medium onion, peeled and thinly sliced
  • crushed seeds from

Method

Heat the oil or butter in a heavy saucepan or flameproof casserole and fry the onion until wilted and lightly browned. Add the cardamom, cloves and rice, and stir until the rice is coated and shiny with oil. Add the water or stock, bring to the boil, turn the heat right down, cover the rice with a very tightly fitting lid, or in its absence, two thicknesses of foil, and let the rice cook for ab