Spice up your life: baked Indian rice
This is a tried and tested recipe that I’ve been making for over 15 years. Originally cooked in the oven, it’s even easier now I make it in an airfryer.
It’s also great as you don’t need to worry about overcooking it - something I have a terrible habit with when I’m entertaining!
Ingredients
(Serves 6)
500g of wholegrain (Complet) rice
2 tablespoons (tbsp) vegetable oil
2 small or 1 large onion peeled and sliced
3 garlic cloves sliced
500ml vegetable stock
5 cloves
10 cardamon pods
1 large cinamon stick
1 tablespoon (tbsp) cumin seads
2 star anise (optional)
4 tablespoons (tbsp) raw cashews (option)
Lemon slices (optional)
Recipe
Throw the sliced onion into the airfryer (or a pan on a hob) with the oil and cook on a medium heat (approx 180°) for five minutes or until translucent.
Add all the other dried ingredients and cook for another 2 minutes (or longer if you wish being careful not to burn the garlic or spices)
Add all the uncooked rice and stir to ensure that all the ingredients are mixed and covered in the oil. Cook for another 3 minutes
Add the hot vegetable stock and stir. If you aren’t working with an airfryer, add all the incredients to a baking tray and place this into your pre-heated oven at 180°. Cook for 40 minutes stirring every 10-15 minutes to ensure no rice sticks. Add water accordingly to ensure that the rice isn’t too dry (your aim though is for the rice to absorb the stock by the time it is cooked).
You may find that a lovely crust appears on your rice, if you don’t like this keep stiring but if you do, just carry on cooking carefully until the rice is cooked and the stock has been absorbed.
Serve with lemon slices to add an optional ‘zing’ to your rice.
I tend to burn courses once guests arrive but with this recipe you can easily cook for a little less (say 5 minutes) then reheat in the airfryer (or microwave which isn’t quite as good but is still passable) so that you don’t have to worry about getting distracted by guests!
About the author
Emma studied food and nutrition before focusing on furniture and design history at university in Manchester.
With over 20 years in senior product design and communications roles, she has ghostwritten for publications including The Times, Business Insider and The Financial Times.
In 2024, she and her husband, Craig, founded Maison d'Aquitaine to provide sustainably made kitchens for traditional French homes. They have lived in France with their children since 2011.
Emma is a vegetarian at home and a pescetarian in French restaurants! In her spare time, Emma works with the Dordogne-based animal charity, Phoenix Association.