For this recipe you’ll need to prepare a cartouche out of greaseproof paper/baking parchment. Nothing to be scared about, a cartouche is essentially a paper lid. Using no lid allows too much steam to escape during cooking and browning where you might not want browning. Using a lid will only allow a little steam to escape, leaving too much moisture at the end of cooking. A cartouche gives you something between the two. A cartouche can also be used for lining baking tins or for lining pastry before blind-baking.
A cartouche is easy to make, all you need are a few folds and a pair of scissors. You can watch a video of someone making a cartouche here.
Preparation time: 5 minutes
Cooking time: 45 minutes
2 tbsp olive oil
2 inch cinnamon stick
1/2 onion, finely chopped
1 clove garlic, finely chopped
1 inch piece ginger, finely chopped
zest of one lemon, finely chopped
1/6 ring picante chorizo, thinly sliced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp garam masala
2 dried chillies
salt and pepper
110g Basmati rice
chicken stock (double the volume of the rice – for example, if the rice measures 1/2 cup in volume, you’ll need 1 cup of stock)
1 pack cooked peeled prawns (approx. 200g)
handful each of frozen peas and green beans or thinly sliced runner beans
Squeeze of lemon juice
1 tbsp chopped coriander or parsley leaves (optional)
1 tbsp toasted flaked almonds (optional)
- Pre-heat the oven to 180 degrees. Heat the oil in a shallow ovenproof casserole or pan, pop in the cinnamon stick before gently cooking the onion until it is soft and translucent.
- Add the garlic, ginger and lemon zest and continue to cook gently until the smell of the garlic mellows.
- Tip in the chorizo and cook for a few minutes to release the oils.
- Add the spices, salt and pepper then the rice. Coat the rice in the onion and spice mixture before pouring in the stock.
- As you wait for the stock to come to the boil, pour a drizzle of oil onto one side of your cartouche and rub all over.
- Add the beans then place the cartouche, oil side down, carefully on top of the contents of your pan and transfer to the oven for 15 minutes.
- Remove from the oven and lift off the cartouche. Add the prawns and peas then gently stir through using a fork.
- Replace the cartouche and return to the oven for another 10 minutes. Check that the rice is cooked. You can always return the pan to the oven with a drop of extra water if needed.
- Once the rice is cooked, remove from the oven and leave to stand for a couple of minutes. Remove the cartouche, stir through the rice with a fork, squeeze on a little lemon juice and sprinkle with the herbs and almonds (if using) before serving.