Stir-fry of duck & winter vegetables
From Gordon Ramsay's Boxwood Cafè, a stir fry-cum-stew combining duck breasts and seasonal vegetables to perfection
Basmati pilaff
- Preparation and cooking time
- Total time
- Ready in about an hour
- Easy
- Serves 8
Skip to ingredients
- 500g basmati rice
- 100g butter
- 1large onionfinely chopped
- 1large sprig fresh thyme
- 2 bay leaves
- 2 cinnamon sticks
- 8 cardamom podssplit open
- 3 cloves
- 4-6 thinly pared strips lemon zest
- 1l boiling chicken stockor water
Nutrition:
- kcal313
- fat11g
- saturates7g
- carbs52g
- sugars0g
- fibre0g
- protein6g
- salt0.65glow
Method
step 1
Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
step 2
Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
step 3
Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.
