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.


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