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Photo of Spicy turmeric rice by WW

Spicy turmeric rice

7
Points® value
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Mustard Seeds

1 teaspoon(s), level

Cardamom Pods

6 g, 6 pods

Root Ginger

1 inch slice(s), peeled and thinly sliced

Chilli, green or red

1 individual, green, deseeded and sliced

Curry Leaves, fresh

2½ g, 5 leaves

White basmati rice, dry

220 g

Turmeric

½ teaspoon(s)

Vegetable stock cube

1 cube(s), to make 600ml stock

Instructions

  1. Put a large, lidded nonstick pan over a high heat and mist with cooking spray. Add the mustard seeds, cardamom pods, fresh ginger, green chilli and dried curry leaves, and cook for 1 minute.
  2. Add the rice and turmeric, stir to combine and cook for an additional 2 minutes. Stir in the stock. Cover and bring to a boil, then reduce the heat and simmer for 5 minutes.
  3. Remove from the heat and set aside, covered, for 25 minutes. Fluff the rice using a fork, then serve.

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