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Curried rice recipe

Written on Friday, July 15, 2016 | 7:28:00 AM



Serves : servings 

Preparation time : 45 minutes (plus cooling and cooking time)

Ingredients : 
1)  400 g long-grain rice
2)  3 garlic cloves
3)  1 onion
4)  15 g fresh ginger
5)  2 red peppers
6)  1/2 bunch spring onions
7)  1/2 bunch coriander leaves
8)  2 tbsp peanut oil
9)  2 tsp sesame oil
10)  1 tbsp Madras curry powder
11)  100 g sweetcorn kernels
12)  100 g frozen peas
13)  1 tsp chilli oil
14)  salt
15)  black pepper

Preparation Method :
1) Pour the rice into ½ litre of boiling water in a large saucepan. When the liquid on the surface has largely evaporated (approx. 10–15 minutes) and small depressions have formed, turn the temperature down to the lowest setting, put a lid on the saucepan and cook the rice for another 5 minutes in its steam without stirring. Cool, then refrigerate.

2) Peel and chop the garlic, onion and ginger finely. Wash and halve the peppers, remove the cores and dice roughly. Wash the spring onions and cut into fine rings. Remove the coriander leaves from their stalks and chop finely.

3) In a large frying pan, heat the peanut and sesame oils to a high temperature with a good pinch of salt. As soon as the oils begin to smoke, add the garlic, onion and ginger, and fry for 2 minutes, stirring continuously. Add the rice and continue to cook for 3 minutes, still stirring. Mix in the curry powder.

4) Add the diced peppers, sweetcorn, peas and chilli oil, and cook for 3 minutes, stirring. Sprinkle the spring onions and coriander on top, mix well and season to taste with salt and freshly ground black pepper. This curried rice can be served either hot or cold.




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