Back

 

Spicy Rice
Spice up your rice with this quick and easy dish – works great on its own or served with other dishes.

 

THINGS YOU NEED:

1 tablespoon chopped fresh garlic
½ tablespoon salt
4 cups cooked basmati rice (hot or cold is fine)
2 tablespoons olive oil
1 medium onion
½ cup cashew nuts
½ cup raisins
½ cup frozen corn
¼ cup water
1 handful fresh cilantro
 

FROM THE SPICE BOX:

½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon fenugreek seeds
1 tablespoon turmeric powder
½ teaspoon chili powder*
 
*Note: if you prefer a hotter spice level 
increase the amount of chili powder by ¼ teaspoon increments to suit your taste. Be cautious!



ESSENTIAL PREPARATION:

  • Peel and dice the onion into ½ inch squares 
  • Peel and chop the garlic as finely as possible 
  • Lightly chop the cilantro 
  • Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook

COOKING GUIDE:

  1. Heat the oil in the pan so it’s hot then add the mustard seeds, cumin seeds, fenugreek seeds and garlic. Let it sizzle for 30 seconds with the lid on. 
  2. Put the heat on low for 1 minute then carefully take the lid off and add the onions, cashew nuts, corn and raisins, stir and simmer for 5 minutes.
  3. Now add the cooked rice, chili powder, turmeric powder, water, salt and ¾ handful of cilantro. Stir and let it simmer for 5 minutes with the lid on (careful not to let the rice stick to the pan).
  4. Serve and garnish with remaining fresh cilantro.
  5. Suggest serving with plain yogurt.
Approximate nutritional values per serving (serving size 191g)

Calories
592

Carbohydrates
102.7g
34%
Sugars
13.6g
Fat
16.2g
25%
Saturates
2.9g
14%
Protein
11.0g

 

Liquid error: Could not find asset snippets/rw-js.liquid