Ingredient of the Month: Indian Bay 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. 

Don't confuse Indian Bay Leaves with normal Bay Leaves - their flavour is completely different!

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

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