Ingredients Jump to Instructions ↓

  1. 750ml (1 1/4 pints) water

  2. 275g (10 oz) long-grain white rice

  3. 4 tablespoons vegetable oil

  4. 1 tablespoon garlic paste

  5. 1 tablespoon root ginger paste

  6. 100g (4 oz) tamarind paste

  7. 1 pinch ground turmeric salt and freshly ground black pepper to taste

  8. 1 dessertspoon sesame seeds handful chopped fresh coriander to garnish

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, bring water and rice to the boil. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed. Fluff rice with a fork.

  2. Heat 1/2 of the oil in a medium saucepan over medium heat, and sauté the garlic paste and ginger paste until lightly browned. Mix in the tamarind paste, turmeric, salt and pepper. Gradually mix in the rice. Cook and stir until well coated.

  3. Heat the remaining oil in a small frying pan, and sauté sesame seeds until lightly browned. Mix into the rice mixture. Garnish with coriander to serve.


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