This crazy Anglo-Indian rice dish is a winner for any meal. I love the unlikely combination of ingredients and flavours that come together so magically to form the perfect, one-pan comfort dish.
4 hard-boiled eggs, quartered
2 large carrots, peeled and sliced diagonally
1 tbsp smoked paprika
2 tbsps cooking oil
2 tbsps butter
2 medium onions, sliced thinly
3 tbsps curry powder
2 tsps mustard seeds
1/4 tsp chilli flakes (optional)
5 cups cold cooked rice (1 ⅔ cups uncooked), preferably basmati
Juice from one lemon + extra lemon wedges to serve
Coriander to garnish
Plain unsweetened yoghurt to serve
- Put eggs on to cook.
- Toss carrot in smoked paprika and fry in one tablespoon of the oil for 3-4 minutes in a large pan (or a wok). Set aside and wipe the pan clean.
- Heat remaining oil and butter in the pan and gently cook onion until soft and beginning to brown. Add curry powder and mustard seeds and cook until seeds begin to pop. Add chilli flakes (if using) and rice and heat through, tossing rice to coat in spices.
- Stir through lemon juice and taste for seasoning – add salt, lemon juice or more chilli flakes to taste.
- Serve warm topped with smoky carrots, chopped eggs, coriander and a drizzle of yoghurt.
To cook the perfect rice by absorption method remember the golden rules; use twice as much water to uncooked rice (2:1); salt the water well; bring to boil, stir once then leave lid on and simmer for 12 minutes and leave to stand, covered; uncooked rice makes three times the amount of cooked i.e. 1 cup makes 2 cups cooked.
Recipe and Food Stylist: Nici Wickes
Image: Todd Eyre Photography
- Serving Size: Serves 4