What are the main ingredients in Ostrich Curry & Saffron Fragrant Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Ostrich Curry & Saffron Fragrant Rice

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

with toasted almonds & cashew nuts

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Photo of Ostrich Curry & Saffron Fragrant Rice

Serves 1

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.

Onion - 1
Bay Leaf - 1
Golden Sultanas - 15g
White Basmati Rice - 100ml
Golden Water - 50ml
Mixed Nuts - 20g
Free-range Ostrich Chunks - 150g
Tomato Paste - 10ml
NOMU & Chilli Mix - 20ml
Double Thick Yoghurt - 1
Spinach - 40g

Download the Recipe

Serves 2

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.

Onion - 1
Bay Leaf - 1
Golden Sultanas - 30g
White Basmati Rice - 200ml
Golden Water - 100ml
Mixed Nuts - 40g
Free-range Ostrich Chunks - 300g
Tomato Paste - 20ml
NOMU & Chilli Mix - 40ml
Double Thick Yoghurt - 1
Spinach - 80g

Download the Recipe

Serves 3

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.

Onions - 2
Bay Leaves - 2
Golden Sultanas - 45g
White Basmati Rice - 300ml
Golden Water - 150ml
Mixed Nuts - 60g
Free-range Ostrich Chunks - 450g
Tomato Paste - 30ml
NOMU & Chilli Mix - 60ml
Greek Yoghurt 300ml - 1
Spinach - 120g

Download the Recipe

Serves 4

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.