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Member recipe

Mum's spicy rice

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Serves 4

a versatile spicy rice, which can be vegetarian or non-vegetarian, delicious on a cold winter night, and soooo easy to make!

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  • 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


    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.
    2. Mix the rice in a cooker or large pot with the fried onions, vegetables, coriander, mint and saffron threads.
    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.
    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.
    5. When done, fluff up the rice with a fork. Enjoy hot with pickle, tomato chilli salsa, or spiced yogurt.
    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.

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