This amazingly easy Bryan rice is a great dish to take to parties and barbecues, to whip up as a mid-week quick and easy meal, or to serve as side to your Indian curries. Honestly it has so much flavour, people will be talking about it for weeks to come. Well that’s my experience!
Ingredients
- 1-2 tablespoons ghee
- 1 teaspoon cumin seeds
- 6 whole cloves
- 1–2 cinnamon sticks
- 1 cup raw cashews
- 1 cup basmati rice
- 1 teaspoon asafoetida
- ½ teaspoon turmeric
- ¼ teaspoon coarsely ground black pepper
- 2 Massell vegetarian stock cubes – dissolved in the water
- 2 cups water
- 1 cup frozen peas
- 1 finely chopped chilli (optional)
- Salt to taste (optional)
Instructions
Melt ghee in a saucepan. Add cumin seeds, cloves, cinnamon sticks and cashews and fry until cumin seeds are brown.
Add rice and powdered spices – asafoetida, turmeric and black pepper – and stir fry for about 2 minutes.
Add stock/water, salt, peas and chilli. Cover with a tight fitting lid and bring to boil. Lower heat and cook for 5 minutes.
Turn off heat and let rice cook in its own steam.
After 15–20 minutes lift the lid off and fluff the rice with a fork.
Serves 6.