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We hope you got insight from reading it, now let's go back to spiced basmati rice with poppadoms & mango chutney recipe. To cook spiced basmati rice with poppadoms & mango chutney you need 11 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Spiced Basmati Rice with Poppadoms & Mango Chutney:

1. Prepare of Spiced Poppadoms.
2. Take of Mango Chutney.
3. Use of Rice.
4. Prepare 1 cup of basmati rice.
5. Get 1 of small onion / 1/2 large onion.
6. Get 1 clove of garlic.
7. Use 1 of chilli (red or green) to personal taste on heat.
8. Take 1 tsp of ground coriander.
9. Use 1 tsp of ground cumin.
10. Prepare 1 tsp of Garam Masala.
11. Prepare 1 pint of chicken stock.

Steps to make Spiced Basmati Rice with Poppadoms & Mango Chutney:

1. Finely chop the onion, chilli, garlic.
2. Add cup of rice to a sieve and wash under cold tap. Shake as much water off as possible..
3. Mix dry spices and add to cup of the rice.
4. Soft fry onion garlic chilli mix in a frying pan in a medium high heat using a little olive oil.
5. Add spice rice cup to pan and lightly toss in the onion mix for 10-15 secs to coat the rice.
6. Add 3.5 cups (same cup as the rice) of the chicken stock to the pan. Cover pan with lid..
7. Simmer until water essentially evaporated. DO NOT STIR THE RICE as it will make it “claggy” not fluffy..
8. Serve with a good splat of mango chutney and a couple of Poppadoms. You can provide a fork and spoon but beat eaten by shovelling using the Poppadoms!.

A great vegan alternative to nachos - they are seriously tasty! Serve with coconut mint and coriander chutney, tamarind sauce and mango chutney 😋 Trevor North. Spiced Basmati Rice with Poppadoms & Mango Chutney. A biryani is made by gently cooking with special flavour " basmati rice", together with a mixture of mild spices, served with a special vegetable curry sauce Poppadom's Special Biryani Chicken, lamb, prawn & king prawn mixed & topped with egg Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed.

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