AuthorJen BookerThis is great, you can add stuff and leave stuff out. Its a good one on a busy day to just throw together from what you have in your cupboard
Toast the rice in a dry pan
Stir in salt and 1 tbsp oil
Add 500ml water and bring to the boil, cover and reduce heat to low for 15 mins (keep warm once done)
Meanwhile, heat 2 tbsp oil in a frying pan and fry the mustard seeds for 30 seconds
Add the cashews for a minute
Add the onion until golden
Add the garlic and chilli for a few minutes
Add chard until wilted
Mix up the rice, stir in the cashew mix and the lemon zest
Serve with soy sauce
Ingredients
Directions
Toast the rice in a dry pan
Stir in salt and 1 tbsp oil
Add 500ml water and bring to the boil, cover and reduce heat to low for 15 mins (keep warm once done)
Meanwhile, heat 2 tbsp oil in a frying pan and fry the mustard seeds for 30 seconds
Add the cashews for a minute
Add the onion until golden
Add the garlic and chilli for a few minutes
Add chard until wilted
Mix up the rice, stir in the cashew mix and the lemon zest
Serve with soy sauce
This is the best basmati rice dish I have ever made. If you follow instructions to the letter you can’ t go wrong. Is the secret in the dry roasting ? I usually wash basmati rice to remove the starch, but not with this recipe. I cooked the rice in a large skillet pan. It was perfectly dry and separated, something I have never achieved before and with all the other wonderful ingredients it was a wonderful meal on its own but perfect with the best dhal in the world and the aubergine curry. A triumph!!!
Such a great quick and easy meal and you can add any veg you have lying around! Best with brown basmati imho 🙂