Ingredients
280g basmati rice
2 tbsp oil or ghee
1 medium onion, finely chopped
1 tsp cumin seeds
1 tbsp grated ginger
3 cloves of garlic, grated
400g (1 can) chopped tomatoes
2 tsp curry powder, or more to taste
1 tsp ground coriander
¼ tsp crushed chilli flakes
¼ tsp ground black pepper
180g chopped vegetables, such as carrots, peas and green beans
- ml homemade chicken or vegetable stock
salt, to taste
fresh coriander and a squeeze of lemon, to finish
Directions
Step 1
Rinse the rice until the water runs mostly clear, then drain well.
Step 2
Heat the oil or ghee in a saucepan with a tight-fitting lid. Add the cumin seeds and let them sizzle for 30 seconds.
Step 3
Add the onion and cook until softened and lightly golden. Stir in the ginger and garlic and cook for another minute.
Step 4
Add the canned chopped tomatoes and cook until soft and thick, with most of their moisture has evaporated.
Step 5
Turn the heat down. Stir in the curry powder, ground coriander, chilli flakes and black pepper. Cook for 30 seconds to release their aroma, adding a splash of stock if the mixture starts to catch.
Step 6
Add the chopped vegetables and stir well. Gently fold in the drained rice so it is coated in the fragrant spice mixture.
Step 7
Pour in the stock and season with salt, allowing for any salt already in your stock. Bring to a gentle boil, then cover and turn the heat to its lowest setting.
Step 8
Cook for 12–15 minutes, until the liquid is absorbed. Avoid stirring or lifting the lid during cooking.
Step 9
Remove from the heat and leave covered for 10 minutes. Fluff gently with a fork and finish with fresh chopped coriander and a squeeze of lemon.
Step 10
Serve alongside roast chicken, roasted vegetables or your favourite side dish. These quantities and timings are for basmati rice; other varieties may need different amounts of stock and cooking time.