Name: Mum's spicy rice
Total time: 40 min
Yield: Serves 4
Cuisine: Indian

2 cups long-grained basmati rice, washed and drained
2 large onions, sliced thinly and fried slowly in oil till brown and slightly burned, drained on paper towels
1 tsp turmeric powder
1 tsp cardamom powder
1 tsp cinnamon powder
1 tsp cumin powder
1/2 tsp clove powder
2 garlic cloves, chopped
3 tbsp chopped coriander leaves
2 tbsp chopped mint leaves
2 cups of any mixture of peas, diced carrots, corn, diced potatoes, cauliflower florets, cooked diced beef or lamb, cooked diced chicken, chopped french beans, soaked soya chunks, cleaned prawns
1 tbsp butter or ghee
1 tbsp oil
a pinch saffron threads (optional)
salt to taste

Method

step 1
Heat the oil in a pan. Add the vegetables/meat and heat through for 5 min. Add the garlic and powdered spices and mix well. Salt.
step 2
Mix the rice in a cooker or large pot with the fried onions, vegetables, coriander, mint and saffron threads.
step 3
Add 5-6 cups of water (until everything is covered and the water has risen to 2 cm above the surface; this will depend on the mixture you are using). You can taste this water for salt.
step 4
Add the butter or ghee in knobs on top. Cover and let cook till all the water has evaporated and the rice is done (about 15-20min). If rice is still uncooked after the water has evaporated, add warm/hot water and let it cook for some more time.
step 5
When done, fluff up the rice with a fork. Enjoy hot with pickle, tomato chilli salsa, or spiced yogurt.
step 6
Hard boiled egg, fried in some oil until a crisp skin has formed, or baked fish can also be added to the rice when it is done.

Mum's spicy rice