Even just the name of Shelina Permalloo’s fragrant Cooking with the Stars rice dish sounds majestic. Topped with crispy filo pastry and served with spiced sweetcorn fritters, it’s guaranteed to be a hit at any dinner party. Or make extra and enjoy the leftovers for lunch.
Shelina Permalloo
After winning MasterChef in 2012, Shelina Permalloo has been fully immersed in the food world as a professional cook and writer. She has worked at Michelin-starred restaurants, written two cookbooks and regularly appears on TV and radio.
45MIN
Total time
Ingredients
Servings
4
For the sweetcorn fritters
195 g
M&S tinned sweetcorn
75 g
gram flour
75 g
self-raising flour
1 tbsp
garlic paste
1 tbsp
ground cumin
1 tbsp
sweet paprika
1 tbsp
M&S frozen chopped coriander
as needed
vegetable oil
for frying
For the bejewelled rice with filo
3 tbsp
olive oil
6
cardamom pods
2
bay leaves
1
cinnamon stick
1 pinch
saffron threads
2 tsp
cumin seeds
150 g
M&S frozen diced white onions
200 g
M&S basmati rice, rinsed
350 ml
vegetable stock
made with 1 stock pot
4 tbsp
dried cranberries
50 g
M&S frozen British chantenay carrots
50 g
M&S Remarksable Value British garden peas, defrosted
50 g
M&S jumbo golden raisins
1 tsp
ground turmeric
50 ml
milk
270 g
M&S filo pastry
as needed
olive oil
as needed
nigella seeds
To serve
as needed
mango chutney
Nutrition per serving
Calories
750kcal
Fat
17.2 g
Saturates
2.8 g
Sugars
20.9 g
Salt
978.1 mg
