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A fresh tasting and uncomplicated rice dish. Perfect with any curry.
Ingredients
Makes 2 servings
- 4 fluid ounces rice
- 1 small onion
- 1" thumb ginger
- 3 cloves garlic
- 2 tsp coriander seed
- ¾ tsp salt
- 2 tbsp groundnut oil
- 75g fresh coriander (a big bunch)
Preparation
First up cook the rice by your preferred method (mine is a microwave cooker). Put aside to cool while you get everything else ready.
Next peel and finely chop the onion and peel and grate the ginger and garlic. Lightly break the coriander seeds in a pestle and mortar, so that each seed is a little broken (but you don't yet have anywhere near a fine powder).
Get the oil hot over a medium heat in a wide frying pan. Add the onions, garlic, ginger, coriander seed and salt and fry gently until the onions have softened and started to go translucent (about 3 - 5 minutes).
Finely chop the fresh coriander and add it and the cooked rice to the pan. Stir and fry thoroughly until the coriander has wilted and the rice is completely heated through and has taken on the flavours of the contents of the pan (about 3 minutes).
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