Over a bed of golden-coloured basmati rice, layered with pops of sweet sultanas and silky-fried onions, comes a generous helping of tomato, chilli & yoghurt South Asian ostrich curry. These spices and fragrances all sing together to make a perfectly tuned meal.
Ostrich Curry & Saffron Fragrant Rice
Ostrich Curry & Saffron Fragrant Rice
with toasted almonds & cashew nuts
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Bay Leaf
- Bay Leaves
- Double Thick Yoghurt
- Free-range Ostrich Chunks
- Golden Sultanas
- Golden Water
- Greek Yoghurt 300ml
- Mixed Nuts
- NOMU & Chilli Mix
- Onion
- Onions
- Ostrich
- Spinach
- Tomato Paste
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
SAFFRON RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft and translucent, 4-5 minutes. Add the bay leaf, the chopped sultanas, and the rinsed rice. Stir until fragrant, 1-2 minutes. Pour in the golden water and 150ml of water, and season. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Discard the bay leaf, fluff with a fork, and cover.
MIX THINGS UP
Roughly chop the mixed nuts and place in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
BROWN Ostrich
Pat the Ostrich chunks dry with paper towel. Return the pot to medium heat with a drizzle of oil. When hot, fry the ostrich chunks until browned, 1-2 minutes. Remove from the pot and season.
CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes. Add a knob of butter, the tomato paste, and the NOMU & chilli mix, and fry until fragrant, 1-2 minutes. Pour in the yoghurt and 100ml of water. Lower the heat and simmer until the curry is slightly reduced, 6-8 minutes. In the final 1-2 minutes, add the shredded Spinach and the browned Ostrich, and cook until the spinach is wilted. Add a sweetener and seasoning.
DIVINE DINNER
Plate up the fragrant rice and the curry. Sprinkle over the toasted mixed nuts. Well done, Chef.
SAFFRON RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft and translucent, 4-5 minutes. Add the bay leaf, the chopped sultanas, and the rinsed rice. Stir until fragrant, 1-2 minutes. Pour in the golden water and 300ml of water, and season. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Discard the bay leaf, fluff with a fork, and cover.
MIX THINGS UP
Roughly chop the mixed nuts and place in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
BROWN Ostrich
Pat the Ostrich chunks dry with paper towel. Return the pot to medium heat with a drizzle of oil. When hot, fry the ostrich chunks until browned, 1-2 minutes. Remove from the pot and season.
CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes. Add a knob of butter, the tomato paste, and the NOMU & chilli mix, and fry until fragrant, 1-2 minutes. Pour in the yoghurt and 200ml of water. Lower the heat and simmer until the curry is slightly reduced, 6-8 minutes. In the final 1-2 minutes, add the shredded Spinach and the browned Ostrich, and cook until the spinach is wilted. Add a sweetener and seasoning.
DIVINE DINNER
Plate up the fragrant rice and the curry. Sprinkle over the toasted mixed nuts. Well done, Chef.
SAFFRON RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft and translucent, 5-6 minutes. Add the bay leaves, the chopped sultanas, and the rinsed rice. Stir until fragrant, 2-3 minutes. Pour in the golden water and 450ml of water, and season. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Discard the bay leaves, fluff with a fork, and cover.
MIX THINGS UP
Roughly chop the mixed nuts and place in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
BROWN Ostrich
Pat the Ostrich chunks dry with paper towel. Return the pot to medium heat with a drizzle of oil. When hot, fry the ostrich chunks until browned, 1-2 minutes. Remove from the pot and season.
CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-6 minutes. Add a knob of butter, the tomato paste, and the NOMU & chilli mix, and fry until fragrant, 1-2 minutes. Pour in the yoghurt and 300ml of water. Lower the heat and simmer until the curry is slightly reduced, 8-10 minutes. In the final 1-2 minutes, add the shredded Spinach and the browned Ostrich, and cook until the spinach is wilted. Add a sweetener and seasoning.
DIVINE DINNER
Plate up the fragrant rice and the curry. Sprinkle over the toasted mixed nuts. Well done, Chef.
SAFFRON RICE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft and translucent, 5-6 minutes. Add the bay leaves, the chopped sultanas, and the rinsed rice. Stir until fragrant, 2-3 minutes. Pour in the golden water and 600ml of water, and season. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Discard the bay leaves, fluff with a fork, and cover.
MIX THINGS UP
Roughly chop the mixed nuts and place in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
BROWN Ostrich
Pat the Ostrich chunks dry with paper towel. Return the pot to medium heat with a drizzle of oil. When hot, fry the ostrich chunks until browned, 1-2 minutes. Remove from the pot and season.
CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-6 minutes. Add a knob of butter, the tomato paste, and the NOMU & chilli mix, and fry until fragrant, 1-2 minutes. Pour in the yoghurt and 400ml of water. Lower the heat and simmer until the curry is slightly reduced, 8-10 minutes. In the final 1-2 minutes, add the shredded Spinach and the browned Ostrich, and cook until the spinach is wilted. Add a sweetener and seasoning.
DIVINE DINNER
Plate up the fragrant rice and the curry. Sprinkle over the toasted mixed nuts. Well done, Chef.
Frequently Asked Questions
What is the preparation time for Ostrich Curry & Saffron Fragrant Rice?
The preparation time for Ostrich Curry & Saffron Fragrant Rice with toasted almonds & cashew nuts is between 25 and 45 minutes.
What is the total time required to make Ostrich Curry & Saffron Fragrant Rice with toasted almonds & cashew nuts?
The total time required to make Ostrich Curry & Saffron Fragrant Rice with toasted almonds & cashew nuts is between 40 and 60 minutes.
How many servings does Ostrich Curry & Saffron Fragrant Rice provide?
4 servings
What are the main ingredients in Ostrich Curry & Saffron Fragrant Rice?
Bay Leaf, Bay Leaves, Double Thick Yoghurt, Free-range Ostrich Chunks, Golden Sultanas, Golden Water, Greek Yoghurt 300ml, Mixed Nuts, NOMU & Chilli Mix, Onion, Onions, Ostrich, Spinach, Tomato Paste, White Basmati Rice
What is the nutritional information of Ostrich Curry & Saffron Fragrant Rice?
Calories: 794, Carbs: 102 grams, Fat: grams, Protein: 54 grams, Sugar: 19.5 grams, Salt: 703 grams
How do I prepare Ostrich Curry & Saffron Fragrant Rice?
DIVINE DINNER: Plate up the fragrant rice and the curry. Sprinkle over the toasted mixed nuts. Well done, Chef. SAFFRON RICE: Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until soft and translucent, 4-5 minutes. Add the bay leaf, the chopped sultanas, and the rinsed rice. Stir until fragrant, 1-2 minutes. Pour in the golden water and 300ml of water, and season. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Discard the bay leaf, fluff with a fork, and cover. MIX THINGS UP: Roughly chop the mixed nuts and place in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. CURRY: Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes. Add a knob of butter, the tomato paste, and the NOMU & chilli mix, and fry until fragrant, 1-2 minutes. Pour in the yoghurt and 200ml of water. Lower the heat and simmer until the curry is slightly reduced, 6-8 minutes. In the final 1-2 minutes, add the shredded spinach and the browned ostrich, and cook until the spinach is wilted. Add a sweetener and seasoning. BROWN OSTRICH: Pat the ostrich chunks dry with paper towel. Return the pot to medium heat with a drizzle of oil. When hot, fry the ostrich chunks until browned, 1-2 minutes. Remove from the pot and season.
What should be prepared from my kitchen to make Ostrich Curry & Saffron Fragrant Rice?
Bay Leaf, Bay Leaves, Double Thick Yoghurt, Free-range Ostrich Chunks, Golden Sultanas, Golden Water, Greek Yoghurt 300ml, Mixed Nuts, NOMU & Chilli Mix, Onion, Onions, Ostrich, Spinach, Tomato Paste, White Basmati Rice
How many calories does Ostrich Curry & Saffron Fragrant Rice have?
794 calories
How much fat content does Ostrich Curry & Saffron Fragrant Rice have?
grams
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