Tamarind Rice

This rice is so tasty, and a great accompaniment to any curry, I could eat it on it’s own.  It has become a clear favourite in this house and is requested most times a curry is being made ;-)…..

Ingredients:

I mug Basmati rice  (just use your normal coffee mug)

2 mugs boiling water

1 small Onion sliced (I used red)

1/2 tbsp Black Mustard seeds

1/2 tbsp Cumin seeds

1/2 tsp Turmeric

1 1/2 tsp salt

1 tsp Tamarind paste

3/4 cloves

2 tbsp Sunflower/Veg Oil

Method

Heat the oil in a pan that has a secure lid. Add the onions and fry until browned.

IMG_4964

Next add in the mustard seeds and the cumin seeds cook for a few seconds until they start to pop, then add in the turmeric, clove stalks, tamarind paste and salt. Stir well.

Add in the rice and coat in all of the spices.

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Now keeping the heat on high add in the boiling water and stir well.

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Bring this back to the boil then cover with the lid and turn the heat to the lowest. Cook for 20 minutes, DO NOT UNCOVER THE LID DURING THIS TIME!

After 20 minutes turn the heat off but still keep the pan covered for another 10 minutes.

Uncover and fluff up with a fork then you’re ready to serve.

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Serve with the curry straight from the pan….

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It is also really good with my Green Lentil, Butternut Squash and Egg curry….

https://lululemonandlace.com/recipes/curries/green-lentil-butternut-squash-and-egg-curry/

2015-10-15 20.13.07

Enjoy xxx

PRINTER FRIENDLY VERSION BELOW

Tamarind Rice

  • Servings: 4
  • Difficulty: easy
  • Print

2015-10-15 20.13.07

by Lululemonandlace

Ingredients:

I mug Basmati rice  (just use your normal coffee mug)

2 mugs boiling water

1 small Onion sliced (I used red)

1/2 tbsp Black Mustard seeds

1/2 tbsp Cumin seeds

1/2 tsp Turmeric

1 1/2 tsp salt

1 tsp Tamarind paste

3/4 cloves

2 tbsp Sunflower/Veg Oil

Method

Heat the oil in a pan that has a secure lid. Add the onions and fry until browned.

Next add in the mustard seeds and the cumin seeds cook for a few seconds until they start to pop, then add in the turmeric, clove stalks, tamarind paste and salt. Stir well.

Add in the rice and coat in all of the spices.

Now keeping the heat on high add in the boiling water and stir well.

Bring this back to the boil then cover with the lid and turn the heat to the lowest. Cook for 20 minutes, DO NOT UNCOVER THE LID DURING THIS TIME!

After 20 minutes turn the heat off but still keep the pan covered for another 10 minutes.

Uncover and fluff up with a fork then you’re ready to serve.

Lulu xxx

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