serves
8
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- ½ cup sunflower oil
- 1 large onion, chopped
- 1½ tbsp minced garlic
- 1½ tbsp minced ginger
- 500 g (17 oz) tomato passata
- 2 bay leaves
- 4 cups long grain or basmati rice basmati
- 8 cups homemade chicken stock (see Note)
- 1½ tbsp tomato paste
Instructions
- Heat the oil in a large pot. Add the onion and cook until softened.
- Add the chopped garlic and ginger, stir, and cook for a few minutes.
- Pour in passata and add the bay leaves. Once the sauce starts bubbling, pour in the rice and stir well.
- Pour the stock into rice mixture, and stir again. Add tomato paste and stir in.
- Cover and leave to cook over a low heat until all the liquid is absorbed, about 25-30 minutes.
NOTE
• You could also use beef stock, or a mixture.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
