serves
2-3
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2-3
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Rice
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 tbsp ghee
- 1 tbsp cumin seeds
- 100 g frozen peas
- 1 tbsp mild curry powder (see note)
- 370 g (2 cups) cooked basmati rice
- ½ lemon, finely grated zest and juice
- salt, to taste
- lemon wedges, to serve
Instructions
- Place a wok or a wide, non-stick frying pan over medium-high heat. Once hot, add the ghee and melt, ensuring it doesn't burn.
- Stir in the cumin seeds, then add the peas and stir for another 30 seconds, being careful as they might splutter. Add the curry powder and stir for about 10 seconds or until fragrant.
- Increase the heat to high, add the rice and cook, stirring continuously and breaking up the rice gently with the back of the spoon until the rice is evenly coated in the curried ghee and is glossy.
- Turn off the heat, squeeze the juice of half the lemon into the rice and mix through. Check the seasoning and add salt to taste. Transfer to a serving plate and serve with lemon wedges.
Note
• Depending on your taste, add more or less curry powder and if you prefer a spicier touch, use a hot curry powder. Commercially bought curry powders will generally have added salt so be mindful when seasoning with salt.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Rice
