World Cuisine

  • 1 tablespoon light olive oil
  • 10 curry leaves
  • 2 dried Kashmiri red chillies, broken into large pieces
  • 2 cassia bark sticks
  • 2–3 cloves
  • 4–6 green cardamom pods, crushed
  • 2 teaspoons cumin seeds
  • ¼ teaspoon ground turmeric
  • 250 g (8 oz) basmati rice, rinsed and drained
  • 4 tablespoons lemon juice
  • 500 ml (17 fl oz) hot vegetable stock
  • 200 g (7 oz) fresh or frozen peas
  • salt and pepper

Heat the oil in a nonstick saucepan over a medium heat. Add the curry leaves, chilli, cassia bark, cloves, cardamom, cumin seeds and turmeric. Stir-fry for 20–30 seconds, then add the rice. Stir-fry for 2 minutes until the grains are well coated.

Add the lemon juice, stock and peas, season to taste and bring to the boil. Reduce the heat to low, cover the pan and cook gently for 10–12 minutes or until all the liquid has been absorbed. Remove from the heat and allow to stand, covered and undisturbed, for 10–15 minutes. Fluff up the grains with a fork and serve.

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