World Cuisine

  • 300 g (10 oz) basmati rice, rinsed and drained
  • 2 tablespoons groundnut oil
  • 400 g (13 oz) shiitake mushrooms, sliced
  • 1 fresh red chilli, deseeded and finely chopped
  • 1 tablespoon mild curry powder (see page 16)
  • 1 cinnamon stick
  • 2 teaspoons cumin seeds
  • 2 cloves
  • 4 green cardamom pods, lightly bruised
  • 8 black peppercorns
  • 4 tablespoons crisp-fried onions (available from Asian grocers)
  • 200 g (7 oz) fresh or frozen peas
  • 700 ml (1 pint 3½ fl oz) hot vegetable stock

Soak the rice in a bowl of cold water for 20 minutes, then drain thoroughly. Heat the oil in a large saucepan over a high heat. Add the mushrooms and stir-fry for 6–8 minutes.

Add the chilli, curry powder, spices and crisp-fried onions. Stir-fry for 2–3 minutes, then add the peas and stir-fry for a further 2–3 minutes. Add the rice, and stir for a minute or so to coat the grains.

Add the stock, 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 with salad.

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