Saffron rice with fried grated carrots recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 271 calories / serving
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154685 HERO

Place the basmati rice, infused hot water and a little salt in a large saucepan. Bring to the boil over a moderate heat, then reduce the heat to low and cover with a lid. Cook gently for 15 minutes until the rice is tender. Remove from the heat and keep covered for at least 10 minutes.

Heat the sunflower oil in a large frying pan until hot. Meanwhile, toss the grated carrots with the cornflour, salt and chilli powder. Shallow fry the carrots for a few minutes, moving them around in the oil as they fry. Remove and drain on kitchen paper.

Fluff the rice with a fork then spoon into ramekins. Invert into serving bowls in a mound in the middle, then top with the fried carrots. Serve immediately.

  • Ingredients

  • For the saffron rice

  • 150ml basmati rice, rinsed in several changes of cold water
  • 300ml hot water
  • 1tsp saffron threads, infused in the hot water
  • For the fried grated carrots

  • 100ml sunflower oil
  • 1tbsp cornflour
  • 2 large carrots, peeled, finely grated and patted dry
  • ½tsp red chilli powder
  • salt
  • Energy 1140kj 271kcal 14%
  • Fat 12g 17%
  • Saturates 1g 7%
  • Sugars 6g 7%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 41g Protein 3.6g Fibre 3g

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