Ocado Basmati Rice

Ocado Basmati Rice.

With a deliciously fragrant aroma, light, fluffy texture and nutty flavour, basmati rice is the ideal accompaniment to a variety of Indian meals including curry, biriyani and pilaf dishes. It also tastes delicious as part of a filled stuffed pepper or burrito bowl.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down and try this tasty recipe for Chicken and Veg Pulao, perfect for big family meals or plenty of delicious leftovers.

From easy cook to wholegrain, cauliflower to brown, we've got the perfect rice for you, simply search for 'Ocado rice'.

Produce of more than one country.

Store in a cool, dry place away from direct sunlight.

Cooking instructions:

Boil: 15 mins
Add 75g of rice per person to a saucepan with 6 times the amount of boiling water.
Simmer uncovered for approx. 15 minutes stirring occasionally.
Drain well and lightly fork through the rice before serving.

All appliance vary, these are guidelines only. Ensure the product is piping hot before serving. Do not reheat.

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Basmati Rice.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Packed in the UK.

Chicken and Veg Pulao
Prep time: 10 mins
Cook time: 1 hr 10 mins
Serves: 4

This fragrant, budget-friendly Chicken and Veg Pulao was created by Safira Adam, recipe developer and writer of blog Tiffin and Tea. “Chicken yakhni pulao is a hearty Pakistani and Indian dish that scales up easily for big celebration occasions. Yakhni means broth, which you make here with bone-in chicken and whole spices – it’s then absorbed by the rice to delicious and aromatic effect. There’s very little prep involved, leaving you free to join in with the celebrations.”

Ingredients:
600g chicken thighs and drumsticks, bone-in, skin removed
3 onions, 1 quartered, 2 sliced
1½ tsp cumin seeds
1½ tsp coriander seeds
1½ tsp black peppercorns
2 cinnamon sticks
2 bay leaves
4 cardamom pods
4 cloves
2 tbsp vegetable oil
2 tbsp ghee
4 garlic cloves, crushed or grated
1 tbsp grated ginger
150g passata (optional)
1½ tbsp plain yogurt
350g basmati rice , rinsed, soaked for 30 mins, then rinsed again until the water runs clear
350g frozen mixed vegetables
1 small handful coriander, leaves picked, to serve (optional)
85g raita, to serve (optional)
1 small handful mint leaves
4 poppadoms

Method
Step 1
Put the chicken, quartered onion, cumin and coriander seeds, peppercorns, cinnamon sticks, bay leaves, cardamom pods and cloves into a large pan or casserole dish with 1½ tsp salt and 685ml cold water. Bring to a boil then reduce the heat to simmer for 20 mins.

Step 2
Remove the chicken to a plate. Strain the broth into a measuring jug; top up to 685ml with more water if needed.

Step 3
In the same pan, heat the oil and ghee over a medium heat. Add the sliced onion and cook for 10 mins until softened and golden.

Step 4
Add the garlic, ginger and ½ tsp salt, cook for 1 min, then add the chicken back in and cook over a medium heat for 10 mins, turning until golden all over.

Step 5
Stir in the passata (if using) and yoghurt; cook for 1 min, then add the stock, rice and frozen veg. Simmer for 5 mins, then cover and cook over a low heat for 15 mins more. Turn off the heat and leave to stand, covered, for 10 mins before serving with some coriander, raita scattered with mint leaves, and poppadoms, if liked. Store leftovers chilled in an airtight container for up to 3 days.

Tip!
Allow an extra 30 mins to soak the rice, and 10 mins standing time.