Indian Fakeaway: Baked Pilau Rice

Indian Fakeaway: Baked Pilau Rice

Preparation time: 15

Cooking time: 30

Number of servings: 2

Carbon Footprint (per serving): 0.51 kgCO2e

Recipe submitted by: Anthony O'Shaughnessy (Get Families Cooking (Zest, Leeds City Council & FoodWise Leeds))

Ingredients

  • 100g Basmati rice, washed
  • 200ml Vegetable or chicken stock (from cube)
  • Pinch curry powder
  • Pinch of mixed spice
  • Pinch of salt and pepper
  • Handful of raisins or sultanas
  • Handful of nuts (cashews or almonds)

Method

  1. Preheat the oven to 160C. Rinse the rice under a tap to remove starch.
  2. Place the washed rice in an oven proof dish or takeaway foil. Add salt, pepper, curry powder, mixed spice, dried fruit and nuts to the rice and mix.
  3. Make 200ml of vegetable stock by adding boiling water to a stock cube. Add the stock to the rice. Seal the dish with a tight-fitting lid or tinfoil.
  4. Bake the rice for approximately 20 minutes at 160c or until the stock is absorbed – do not remove the lid until after 20 minutes.
  5. Remove the rice from the oven and allow to stand for 2-3 mins. Fluff the rice with a fork. Enjoy!
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Equipment

  • Access to an oven + oven gloves
  • 1x oven proof dish or foil tray with lid
  • 1x baking tray
  • 1x measuring jug

Considering Carbon Footprint

Carbon footprint (per serving): 0.51 kgCO2e. This is the same as making 24 mugs of tea.*

Interested in learning more? Click here.

*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

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