February 2, 2012 § Leave a comment

Turmeric –
It’s a very popular spice in Indian dishes – main ingredient in curry – and it’s said to be effective to improve an upset stomach.

Be careful storing and using it because it can easily stain surfaces, utensils and clothes (personal experience! – Hope this works)


READY IN: 30 minutes


  • 25 g. butter
  • 2 onions
  • 2 garlic cloves
  • 1/2 cinnamon stick
  • 1 t. turmeric
  • 2 cloves
  • 200 g. basmati rice
  • 400 ml. vegetable stock
  • 2 T. flaked almonds
  • 2 frying pans
  • 1 chopping board
  • 1 knife
  • kitchen scales
  • measuring jug
  • measuring spoons
    1. Chop 1 of the onions and the 2 garlic cloves.
    2. Melt the butter in a frying pan at low heat. Then add the onion and garlic cloves.
    3. When soft (but not brown) add 1/2 cinnamon stick, the teaspoon of turmeric and the 2 cloves.
    4. Cook for a minute and add the 200 g. of basmati rice.
    5. Stir until well coated and pour the vegetable stock.
    6. Cover and simmer for 10 minutes or until the rice is tender and the stock has been absorbed.
    7. In the meantime heat another frying pan and fry the 2 tablespoons of flaked almonds until golden.
    8. Chop the other onion.
    9. When the almonds are golden put them in a bowl and use that pan to crisp the chopped onion.
    10. Serve the rice and scatter the crisp onion and flaked almonds over.

Note: You can eat this recipe with one or two fried chicken breasts.

– Adapted from this recipe from BBC Good Food

Almond and turmeric basmati rice


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