Denise says:
With the summer season now in its midst, I have chosen a selection of light vegetarian dishes for the month of August. In addition the 3 weeks of non meat eating ends ~August 10th so these delightful dishes might create a little inspiration during this time.
With the variety of kosher Indian produce now widely available and the rising popularity of Indian food, Kosher Indian dishes made at home are now a reality.
This rice recipe is seasoned with turmeric, cumin seeds and black mustard seeds.
It is ideal to accompany tandoori, curries and tikka dishes and is both vegetarian and gluten free.
Basmati rice is long grain rice famous for its fragrance and delicate flavour. Its name in Hindi means "The Fragrant One" but can also mean soft rice. Basmati rice is available both as white and brown. Due to its high starch content it is advisable to rinse it several times before cooking.
Preparation Time: 15 minutes
Cooking Time:10 minutes
Serves: 6 people
Ingredients:
400g basmati rice4 tablespoons olive oil
1 ½ teaspoons cumin seeds
3 large onions – peeled and sliced
1 teaspoon turmeric
2 red or green chillies – deseeded and finely chopped
Salt and freshly ground black pepper
Method
1)Rinse the rice thoroughly until the water looks completely clear. Drain and then add to a pan of salted water.2)Bring to the boil and simmer for 5-6 minutes or until just tender. Drain well and set aside.
3)Heat the oil in a large wok or frying pan and fry the cumin seeds until they start to pop. Add the onions, then cook stirring frequently until the onions are tender and golden.
4)Stir in the turmeric and chilli and cook for 2 minutes more. Divide the onion mixture in half and set aside for the garnish. Stir in the cooked rice.
5)Season with salt and freshly ground black pepper.
To serve the stylish way: Transfer to a serving dish and top with the remaining crispy onions and serve immediately.