Cape Malay Rice Recipes

Steps:

• Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
• Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
• About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.

Steps:

• Clean the rice and place all the ingredients in a heavy bottomed saucepan.
• Bring the rice to a boil, then lower heat and simmer very slowly until the water has entirely evaporated.
• Remove the cinnamon stick and fluff the rice gently before serving.

Steps:

• Melt butter in pot.
• Add rice and spices.
• Fry gently for a few minutes to extract flavour from spices.
• Add water, sultanas and vinegar and bring to boil, stir well.
• Simmer till done (about 20 minutes).
• Sprinkle with toasted slivered almonds.