Happy Days with the Naked Chef
25 mins
Super easy
serves 4
Recipe From
Ingredients
455g/1lb basmati rice
5 tablespoons vegetable oil
2 tablespoons mustard seeds
2 teaspoons urad dhal (small dried split peas)
1 handful of curry leaves
rind and juice of 2 lemons
1 bunch of fresh coriander, chopped
sea salt and freshly ground black pepper
Method
This zesty, fragrant rice is the business with a curry – it's great spiced up with extra chilli too
- I've always wanted to know how Indian and Thai chefs make tasty rice. This is a great way to liven up plain rice but feel free to take it a step further by adding turmeric, like my Indian friend Das. Or hot it up with a little chilli powder. You can also fry some broken nuts, scramble in some eggs, try any ideas or flavours that you think are apt.
- Throw the rice into boiling water, cook for 10 minutes and drain.
- Heat the oil in a small frying pan, over a medium heat. Add the mustard seeds and as they begin to pop add the urad dhal, curry leaves and strips of lemon rind (remove these with a vegetable peeler). Leave to cook for 1 minute until the urad dhal and lemon peel are lightly coloured.
- Add the drained steaming rice to a bowl and pour over the cooked spices, lemon juice and chopped coriander. Season to taste. Serve with a good curry.
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