Servings
4
Ingredients
Long-grain rice
Fresh Coriander
Shelled pistachios and walnuts
Pinenuts
Raisins
Curry powder
Tumeric
Cinnamon
Chick stock
Cooking oil
Salt
Pepper
Method
- Heat chicken stock with Coriander and other spices. Once boiling, add rice and cook for 16 minutes.
- When rice is cooked, remove from heat. In a frying pan sautée the nuts and finish with chopped Coriander.
- For plating, place rice in a ring mold and garnish with a sprig of Coriander and drops of violet marmalade. Violet marmalade can be substituted with curry powder.
- Add coriander leaves to decorate
