Indian rice platter with sausages

Name: Indian rice platter with sausages
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 big onion; 40 g Butter or margarine; 75 g Cashew nuts; 250 g Basmati Rice; 75 g Raisins; 3/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g Bacon; 8 Grilled sausages Nuremberg style (à approx. 25 g); 150 g Pork sausage (in one piece); 1 (approx. 50 g) small carrot; 1 TABLESPOON Curry; 30 g Flour; 200 ml Milk; 7-10 Tbsp Coriander

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 big onion
40 g Butter or margarine
75 g Cashew nuts
250 g Basmati Rice
75 g Raisins
3/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g Bacon
8 Grilled sausages Nuremberg style (à approx. 25 g)
150 g Pork sausage (in one piece)
1 (approx. 50 g) small carrot
1 TABLESPOON Curry
30 g Flour
200 ml Milk
7-10 Tbsp Coriander

Directions

1
Peel and finely dice the onion. Heat 10 g fat in a pot and fry the cashew nuts in it until golden brown. Add half of the onion and fry. Wash and drain the rice.
2
Add the raisins and rice to the cashew nuts and sauté briefly. Add 600 ml broth and season with salt and pepper. Cook at low heat for about 20 minutes. In the meantime, drain the bacon in a pan without fat until crispy, remove and keep warm.
3
Fry the sausages in the frying fat for 6-8 minutes. In the meantime, cut the sausage into thin slices and fry it about 3 minutes before the end of the frying time. For the sauce, peel and wash the carrot and cut it into small cubes.
4
Heat the remaining fat in a pot and sauté the remaining onions and carrots in it. Dust with curry and season with salt and pepper. Dust with flour and let it sweat on. Deglaze with remaining stock and milk while stirring and bring to the boil.
5
Season again. Loosen the rice with a fork and arrange on a plate with the sausage and bacon. Serve garnished with coriander as desired. Add curry sauce extra.