Recipe Sections
4
1 cup basmati rice washed and drained
1 tablespoon duck fat
1 clove garlic crushed
5gms ginger crushed
1 cardamon pod lightly crushed
1/2 bay leaf
1 1/2 cups duck stock
Garnish
1/3 cup washed coriander
Heat the duck fat in a saucepan over medium heat, add the garlic, ginger and rice and stir well to coat the rice in the duck fat.
Stir in the duck stock, bay leaf and cardamon pods and bring to the boil.
Reduce the heat to a very low simmer and cover with a tea towel and a tight fitting lid for 15 mintues. * Do not be tempted to lift the lid until it's time to garnish!
Remove from the heat and stand covered for 20 minutes.
Garnish with coriander and serve.