Spicy rice

Written By Reena on 2 Oct 2009 | 12:19

This is a good way of using up left over rice. As such my mum refuses to serve this to guests in case they assume they are eating leftovers. Personally I think this rice tastes identical made with fresh rice and none of the guests I have ever served it to have ever appeared affronted. The rice can be served as a substitute for plain boiled rice but it is tasty enough to eat as a light main course.

Serves 2-3 as a light meal or up to 4 as an accompaniment

  • 150g basmati rice – cooked as per the previous posting for “perfectly cooked rice”
  • 1 medium onion - coarsely chopped
  • 1 tablespoon light tasting vegetable oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 227g canned chopped tomatoes
  • 5 spring onions - chopped
  • 2 small green chilli’s – finely chopped (less if you prefer it milder)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon chilli powder
  • 3 teaspoons coriander-cumin powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • A handful of chopped coriander
  1. Heat the vegetable oil in a medium sized pan on a lowish heat.
  2. Once the oil is hot add the mustard seeds and cumin seeds. As soon as the seeds start to spit put the lid on the pan.
  3. When the spitting has calmed down add the onion and leave to cook until it become transparent.
  4. Now add the tomatoes, spring onions, green chillis, turmeric, chilli powder, coriander-cumin powder, salt and sugar. Stir well and let the mixture simmer for 2 or 3 minutes.
  5. Add the cooked rice and stir until each grain is coated with the mixture. You should not be able to see any white grains. Break any lumps of rice that have stuck together but take care not to break individual grains. Cover the pan and let the rice heat thoroughly, stirring occasionally to stop the rice sticking to the bottom of the pan.
  6. When the rice is hot, garnish with the coriander and serve. 


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