Tandoori spiced sea bream
Simple to prep but with pretty special results, this Indian-inspired menu from MasterChef winner Dhruv Baker makes a romantic meal for two
Spiced basmati rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 500g basmati rice
- 2 tbsp butter
- 1 tbsp vegetable or corn oil
- ¼ tsp turmeric
- 2 garlic clovescrushed
- 1 tsp grated ginger
- ½ tsp each - ground cumin and ground cardamom
- 10 curry leaves
- 2 long dried red chillies
- ¼ tsp saffronstrands, optional
Nutrition: per serving
- kcal356
- fat6g
- saturates3g
- carbs62g
- sugars0g
- fibre0g
- protein7g
- salt0.1glow
Method
step 1
Bring the rice to the boil in 2 litres of water and allow to cook for 7 mins. Rinse the rice in a colander with cold water. Leave to drain for 5 mins.
step 2
Meanwhile, put half the butter and the oil into a saucepan. Bring to a medium heat and add the rest of the ingredients, except the rice and the saffron. Slowly fry until fragrant, then stir in the drained rice. Using the end of a wooden spoon to make holes in the rice to allow the steam to rise. Dot the remaining butter on top of the rice and scatter over the saffron. Put the lid back on the pan, and cover with a tea towel to seal the steaming process. Turn off the heat and leave to steam for 30 mins – this makes the rice fluffy and separated without drying it out.
