INGREDIENTS
1
large onion, thinly sliced
2
garlic cloves, minced
2 tbsp
vegetable oil
2
bay leaves
5 tbsp
tomato puree (or to taste)
600 g
basmati rice
400 milliliters
coconut milk
750 milliliters
water
1/2 tsp
ground nutmeg
1/2 tsp
ground cinnamon
1
jumbo cube (optional, see notes)
Salt
470 milliliters
vegetable stock
3 1/2 tbsp
tomato puree
1 tsp
ground coriander
1/2 tsp
ground ginger
1/2 tsp
ground nutmeg
1/2 tsp
ground cinnamon
2 tbsp
vegetable oil (or olive oil)
1
onion (finely sliced)
1 tbsp
minced garlic
370 g
basmati white rice
Salt
Freshly ground white pepper (or black pepper)