Kedgeree

Name: How to cook Kedgeree - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Emilys Home Cooked Kitchen

Kedgeree

A really easy light lunch for me today, traditionally kedgeree has butter put through it in the end but I’m trying to be a bit more healthier at the moment, so instead I cooked the rice in vegetable stock to give the rice a bit of flavour. It worked well and was delicious!

Ingredient

red onion chopped

3 cloves

garlic diced

1 knob

ginger grated

heaped tsp of turmeric

heaped tsp of garam masala

A few

cardamom pods

1 tsp

ground cumin

150 grams

basmati rice

300 ml

stock veggie

Handful

coriander chopped

boiled eggs

220 grams

tinned tuna

Cooking instructions

* Step 1

In a large pan or wok that has a lid, spray oil or pour in a tablespoon. Heat on a medium heat.

* Step 2

Chop the onion and garlic. Add to the pan. Grate the ginger.

* Step 3

Throw it in and stir.

* Step 4

Once softened add all the dried spices, stir well.

* Step 5

Now add the rice making sure the grains are thoroughly coated with the spices.

* Step 6

Pour in the stock making sure all the liquid covers the rice. Bring to a simmer and add the lid. Turn down the heat so it slowly simmers. Set a timer for 15 minutes.