The New Tastes of India/Das Sreedharan 2001

Black Pepper Rice
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 tablespoons vegetable oil 50g/2 oz onions, finely chopped 400g/14 oz basmati rice
2 fresh green chillies, split lengthways 10 curry leaves 1 teaspoon mustard seeds
1 teaspoon cumin seeds 1/2 teaspoon black peppercorns 1 teaspoon salt



1 Heat 5 tablespoons of the oil in a wok or frying pan. When the oil is hot, add the onions and fry, stirring frequently, until golden brown. Remove from the pan and set aside to drain.
2 Wash the rice in several changes of water until the water runs clear. Place in a bowl, then cover with more water to a depth of 2.5cm/1 in. Leave to soak for 30 minutes, then drain.
3 In a large, heavy saucepan, heat the remaining oil over a medium-high heat. Add the chillies, curry leaves, mustard seeds, cumin and peppercorns. Stir-fry for 10 seconds, then add the rice and salt and stir gently.
4 Pour 600ml/20 fl oz of water into the saucepan and bring to the boil. Cover tightly, lower the heat right down and cook for 25 minutes. Remove the lid, fluff up the rice with a fork and, before serving, sprinkle with the fried crispy onions.

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