basmati rice, measured to 3/4 pint
3 tbsp olive oil
1/2 tsp brown mustard seeds
1 hot green chilli,finely chopped
4 oz potato, peeled and cut into 1/4 in dice
1 1/2 oz green beans,cut into 1/4 sements
1/2 tsp ground turmeric
1 tsp garam masala
1 tsp grated root ginger
1 1/2 tsp salt
1 pint water
1. Wash the rice ,Put in a bowl, cover with water and leave to soak for 30 minutes. Then drain again. Put the oil in a heavy- based pan (with tight fitting lid) and set it over medium high heat. When hot put in the mustard seeds. As soon as they begin to pop – a matter of seconds- put in the chilli,potato,carrot,green beans,turmeric. garam msala and ginger. Saute,stirring, for 1 minute
2. Reduce the heat to medium low and add the drained rice and the salt. Cook the rice gently, stirring, for 2 minutes.
3. Add the water and bring to the boil. Cover the pan tighly with a close- fitting lid or with a foil and a lid, then turn the heat to very low and cook for 25 minutes.
Serve
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This post was written by admin on November 26, 2010
