“This zesty, fragrant rice is the business with a curry – it’s great spiced up with extra chilli too ”
- 455 g basmati rice
- 5 tablespoons vegetable oil
- 2 tablespoons mustard seeds
- 2 teaspoons urad dhal (small dried split peas)
- 1 handful curry leaves
- 2 lemons , rind and juice of
- 1 bunch fresh coriander , chopped
- sea salt
- freshly ground black pepper
- 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.
Source: Jamie Oliver