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.
Fragrant Saffron Rice & Ostrich
Fragrant Saffron Rice & Ostrich
with toasted almonds & cashew nuts
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Bay Leaf
- Bay Leaves
- Bay Leaves Whole
- Free-range Ostrich Chunks
- Fresh Spinach
- Golden Sultanas
- Golden Water
- Greek Yoghurt
- Mixed Nuts
- NOMU & Chilli Mix
- Onion
- Onion Red
- Onions
- Ostrich
- Spinach 100g (deveined and shredded)
- Tomato Paste
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
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 sultanas, and the rice. Stir until fragrant, 1-2 minutes. Pour in the golden water and 150ml [300ml]|#7DA0D7 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 [200ml]|#7DA0D7 of water. Lower the heat and simmer until the curry is slightly reduced, 6-8 minutes. In the final 1-2 minutes, add the spinach and the 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 sultanas, and the rice. Stir until fragrant, 1-2 minutes. Pour in the golden water and 150ml [300ml]|#7DA0D7 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 [200ml]|#7DA0D7 of water. Lower the heat and simmer until the curry is slightly reduced, 6-8 minutes. In the final 1-2 minutes, add the spinach and the 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 sultanas, and the rice. Stir until fragrant, 2-3 minutes. Pour in the golden water and 450ml [600ml]|#7DA0D7 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 [400ml]|#7DA0D7 of water. Lower the heat and simmer until the curry is slightly reduced, 8-10 minutes. In the final 1-2 minutes, add the spinach and the 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 sultanas, and the rice. Stir until fragrant, 2-3 minutes. Pour in the golden water and 450ml [600ml]|#7DA0D7 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 [400ml]|#7DA0D7 of water. Lower the heat and simmer until the curry is slightly reduced, 8-10 minutes. In the final 1-2 minutes, add the spinach and the 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 Fragrant Saffron Rice & Ostrich?
The preparation time for Fragrant Saffron Rice & Ostrich with toasted almonds & cashew nuts is between 25 and 45 minutes.
What is the total time required to make Fragrant Saffron Rice & Ostrich with toasted almonds & cashew nuts?
The total time required to make Fragrant Saffron Rice & Ostrich with toasted almonds & cashew nuts is between 40 and 60 minutes.
How many servings does Fragrant Saffron Rice & Ostrich provide?
4 servings
What are the main ingredients in Fragrant Saffron Rice & Ostrich?
Bay Leaf, Bay Leaves, Bay Leaves Whole, Free-range Ostrich Chunks, Fresh Spinach, Golden Sultanas, Golden Water, Greek Yoghurt, Mixed Nuts, NOMU & Chilli Mix, Onion, Onion Red, Onions, Ostrich, Spinach 100g (deveined and shredded), Tomato Paste, White Basmati Rice
What is the nutritional information of Fragrant Saffron Rice & Ostrich?
Calories: 951, Carbs: 113 grams, Fat: grams, Protein: 55.4 grams, Sugar: 21.3 grams, Salt: 1114 grams
How do I prepare Fragrant Saffron Rice & Ostrich?
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 sultanas, and the rice. Stir until fragrant, 1-2 minutes. Pour in the golden water and 150ml [300ml]|#7DA0D7 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. DIVINE DINNER: Plate up the fragrant rice and the curry. Sprinkle over the toasted mixed nuts. Well done, Chef. 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 100ml [200ml]|#7DA0D7 of water. Lower the heat and simmer until the curry is slightly reduced, 6-8 minutes. In the final 1-2 minutes, add the spinach and the 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 Fragrant Saffron Rice & Ostrich?
Bay Leaf, Bay Leaves, Bay Leaves Whole, Free-range Ostrich Chunks, Fresh Spinach, Golden Sultanas, Golden Water, Greek Yoghurt, Mixed Nuts, NOMU & Chilli Mix, Onion, Onion Red, Onions, Ostrich, Spinach 100g (deveined and shredded), Tomato Paste, White Basmati Rice
How many calories does Fragrant Saffron Rice & Ostrich have?
951 calories
How much fat content does Fragrant Saffron Rice & Ostrich have?
grams
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