Curried Rice

2006-04-04

Have been suffering from a problem; due to some over-exuberance, I’ve had to eat with a teaspoon for the last few days. Fortunately, on sunday I’d cooked some bulgar wheat with chickpeas. Today, was curried rice.

Very simple: garlic flakes, oil, pepper, black mustard seed, all fried. Then add rice vinegar and some soy. After a few minutes of frying put in a enough rice and fry it drish, then add enough water. Finally, spice with an Oxo cube, cumin, coriander, turmeric and add a small amount of tomato puree and chilli sauce.

To give it a bit of bulk, I added peas, broad beans and some quorn chicken. Turned out rather well, as it happens. Takes about 15 minutes in total.

Originally published on my old blog site.