Friday, January 10, 2014

Challenge recipe 23: Basmati rice salad

In the spirit of bringing back things that I've left half finished (see also: the start of yesterday's post about my trip to New Zealand), I figured it was about time to get a wriggle on with my cookbook challenge, which I started nearly three years ago and still have another six-ish recipes to complete by the beginning of April. Somehow, I went the whole of 2013 without making any new recipes from my cookbooks. Whoops????

Anyway, this one is going to be almost completely lacking in photos because a) I completely forgot, and b) I was making it because people were coming over for dinner, and I figured they probably wouldn't like it if I got all "Oh, the main course is going to be another 15 minutes or so because I need to photograph the salad from a hundred different angles, 'kay?"

ANYWAY. Here's the book:
Please excuse the crappy photo taken in 2011

My handwritten recipe book, filled with stuff I've stolen from Mum and written down from magazines as well as the best of the best from Dessert Day (the good but not great ones get printed and shoved in the front in a plastic pocket).

Here's what you'll need:
2 cups basmati rice
2 tbsp vegetable oil
2 tsp brown or black mustard seeds
1/3 cup coarsely torn coriander leaves (that's cilantro to you, America)
3 small red chillis, seeded and finely chopped
2 tbsp finely chopped ginger
1 cup plain yoghurt

And here's how you do it:
Cook rice until tender. Drain, rinse under cold water, and drain again. Place in a large bowl. Heat oil in small frying pan. Add mustard seeds and cook over medium heat 1-2 minutes or until seeds start to pop (it's a lot like making popcorn, so you may want to add a lid to the equation!).

Add seeds, coriander, chilli and ginger to rice and stir to combine. Add yoghurt a little at a time until well coated but not too wet. Season with salt and pepper. Serve at room temperature.

Serves 6.

The verdict?
It may not look particularly pretty in the above photo, but it's insanely tasty even to coriander haters like me. It's always been a hit when I've made it, and goes equally well with barbequed chicken or beef in summer. Give it a crack and see what you think!!

Is this something you'd be interested in making?

K xx


  1. Doing this! Doing. This. Thank you!

  2. This is something I'd 100% make and devour. Although three chillis? That would kill IC.

    1. Ordinarily, it would kill me too. But they're seeded, which means they're way less spicy. And given that it serves six, it really boils down to half a small red chilli, which is almost nothing!


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