A speedy, easy rice dish spiced with fresh curry leaves, whole green chillies and lemon peel with fennel, mustard and nigella seeds. With so few ingredients, this is a winning midweek, storecupboard staple of a recipe.
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Serves
4
Basmati Rice
Onion
Butter
Curry Leaves
Green Chillies
Fennel Seeds
Black Mustard Seeds
Nigella Seed
Water
Lemon
Tuna in Olive Oil
Serves
4
Basmati Rice
Onion
Butter
Curry Leaves
Green Chillies
Fennel Seeds
Black Mustard Seeds
Nigella Seed
Water
Lemon
Tuna in Olive Oil
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Step 1.
Rinse the rice in cold water until it runs clear, then drain well. Finely dice the onion.
Step 2.
Tip the butter into a medium saucepan set over a medium heat, then add the curry leaves, whole green chillies, fennel seeds, black mustard seeds and nigella seeds. Cook for 30 seconds until the seeds pop and sizzle, then add the onion and cook over a slightly lower heat for around 10 mins until soft.
Step 3.
Add the rice, water, the zest of the lemon in thin strips, a pinch of salt and plenty of black pepper, then cover the pan and cook for about 20 mins, or until all the water has been absorbed and the rice is cooked through.
Step 4.
When the rice is cooked, add the juice of the lemon and fluff up the rice with a fork to serve. Check the seasoning, adjusting with more salt and pepper as necessary, then flake in the tuna. Finish by drizzling the reserved tuna can oil over the dish.
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