Growing up in a Gujarati household boiled plain rice was an every day occurrence. Sometimes it is the best thing to accompany very flavoursome dishes, however the recipe below turns plain boiled rice into a tasty rice dish which can be eaten on its own or accompanied with meat or vegetable dishes.
Serves 4 - 6
Prep time 10 mins
Cooking time 20 - 25 mins
Dairy Free, Gluten Free, Nut Free, Sugar Free, Vegetarian, Vegan
500g wild rice and basmati rice (sold in a pack in most supermarkets)
Cumin seeds (1 heaped teaspoon)
Curry leaves (fresh 6 - 10)
Red pepper (1 diced)
Yellow pepper (1 diced)
Salt to taste
- In a non-stick large saucepan place the rice with water on the cooker. The water should be twice the amount of rice once in the pan. Depending on whether you have been able to pre-soak the rice it should take about 20 - 25 mins to cook. You can add a little salt to the rice to help it cook. Stir every now and then.
- Whilst the rice is cooking you need to cook the peppers.
- In a non-stick wok or frying pan add the oil until hot.
- Then add the cumin and curry leaves.
- Once the cumin seeds are popping away nicely and you can smell them in the air, add the peppers. On a low to medium heat allow them to soften and brown, but keep stirring.
- Check the rice. Make sure it has enough water so the rice grains are loose. Once the rice is cooked strain the excess water.
- The peppers should now be done. Add the rice to the peppers and stir thoroughly making sure the rice gets a nice coating of the peppers and cumin mix. Add salt to taste. Allow this to cook through for a few mins at a medium heat, stirring so it doesn't burn and then place into a serving dish.
This dish works really well with veg and meat curries and it also looks amazing when served.