This rice dish has a sort of Indian theme, using turmeric, curry leaves and cumin for flavour and colour. Instead of beans, you could substitute peas or soya beans. Great with baked or grilled chicken, maybe some meaty white fish. And green tabasco. Enjoy …
Serves six.
Ingredients:
2 tbsp olive oil
4 cloves garlic
1 red onion
1 white onion
1 tsp cumin seed
1 tsp turmeric
12 frozen curry leaves
2 cups basmati rice
4 cups boiling chicken stock
17 string beans
Method:
The turmeric stains pretty much everything it comes into contact with, so be warned.
Peel and chop the onions and garlic, fry in a heavy pot in the olive oil for about 5 minutes. Add the cumin seed, rice and turmeric and coat everything. Then add the 4 cups of hot stock, add the rest of the ingredients and bring back to a simmer. Cover with a lid and cook very gently for about 20 minutes until all the stock is absorbed.
I suppose if you wanted to make a meal of it, you could add in some finely cut carrots at the onion stage or maybe some courgette. And a few cardamom pods or cloves.