African Spiced Rice with Herbs

Rice simmered with cumin, cinnamon, and bay leaves, then finished with fresh herbs. Fragrant and hearty, this side dish complements lamb koftas perfectly, echoing their spices while adding freshness and balance to the plate.

Course Side Dish

Cuisine African

Diet Low Salt, Vegan, Vegetarian

Keyword 30 minute meal, basmati rice, Rice, rice dish

Prep Time 10

Cook Time 12

Servings Servings

Calories 278

Author Spooning & Forking

Ingredients

200 g Basmati rice
400 ml Chicken stock or vegetable
1 Onion finely chopped
2 cloves Garlic crushed
1 tbsp Olive oil
1 tsp Ground cumin
½ tsp Ground coriander
½ tsp Ground cinnamon
2 Bay Leaves
1 pinch Sea salt
2 tbsp Fresh parsley chopped
2 tbsp Fresh coriander chopped

Instructions

Rinse the rice under cold water until the water runs clear. Heat olive oil in a saucepan and sauté the onion until soft, about 5 minutes. Add garlic, cumin, coriander, and cinnamon, and cook for 1 minute until fragrant. Stir in rice, coating it in the spices, then pour in stock and add bay leaves.
Bring to the boil, then cover with a tight-fitting lid and reduce heat to low. Cook for 12 minutes without lifting the lid. Remove from the heat and leave covered for 10 minutes. Fluff with a fork, stir in parsley and coriander, and serve warm with lamb koftas.

Nutrition