Thursday, 22 May 2008


This is my favourite rice which is fragrant and lovely to serve with curries OR serve it cold with the salad and coleslaw. It keeps well in the refrigerator for a quick snack when feeling peckish. Serves 4-6

  • 1 onion, chopped finely
  • 2 tbsp olive oil OR
  • 1 tbsp olive oil for low fat rice
  • 1 tsp garam masala
  • 1 tsp grated ginger
  • 1 tsp chopped chilli pepper(optional)
  • 1 tsp sea salt
  • 1 tsp ground black pepper if no chilli added
  • 250 g basmati rice, washed and drained
  • 200 g cooked chick peas
  • 600 ml hot water.
Fry the onion in oil until golden brown. Add garam masala, ginger, chilli, mix for a minute or so until the heat draws out the fragrance. Next add the washed rice mix it well to coat with oil and spices. Pour in the boiling water, add chick peas, salt and pepper. Stir once and let it boil for 2 minutes on high heat. Then turn the heat down to half, put the lid on tight and simmer gently for 10 minutes. Add chopped fresh parsley or coriander just before serving.

  • If you want the rice more spicy, use more garam masala
  • Cooking with a non-stick pan is best
  • I buy the dried chick peas in large packs, steep and cook them in advance. Then freeze them for later use.

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