Indian Bay Leaves
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Indian Bay Leaves

From £2.39
In stock
Only %1 left
SKU
1-indian-bay
In stock

Cinnamomum Tamala - somewhat unknown outside of India, these leaves are actually from a tree closely related to cinnamon!

Used almost exclusively in Northern India, they make an exotic additon to Moghul curries and rice dishes such as korma and biryani. With lovely warming notes similar to cloves and allspice, be sure to crush before cooking to get the maximum flavour from the beautiful olive-green leaves. 

Cinnamomum Tamala - somewhat unknown outside of India, these leaves are actually from a tree closely related to cinnamon!

Used almost exclusively in Northern India, they make an exotic additon to Moghul curries and rice dishes such as korma and biryani. With lovely warming notes similar to cloves and allspice, be sure to crush before cooking to get the maximum flavour from the beautiful olive-green leaves. 

Cinnamon Leaf Rice

This rice goes especially well with creamy dishes such as Moghul Chicken Curry or Chicken Korma (both recipes can be found in our Curry Legends Cookbook!). 

  • Total Time: 20 minutes
  • Serves: 4 as an accompaniment to a meal

Ingredients

  • 25g butter
  • 300g basmati or standard long grain rice (not easy cook)

Spices: 2 INDIAN BAY LEAVES (5g is approx 8-10 leaves)

Method:

  • Cook the rice together with the INDIAN BAY LEAVES, butter, 450ml of water and ½ tsp salt in a covered pan for 15 minutes or until all the liquid has been absorbed and the rice is cooked through

You can find our stackable tins here

You can read all about our efforts to reduce plastic waste in our packaging blog here

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