An acquaintance of mine in the 1990s moved to Balsall Heath and, being a bit of an obsessive sort of chap, set about immersing himself in the culture there. As a result, he lived almost entirely on food bought from the local south Asian grocers, eschewing supermarkets.
He did lots of research on how to make decent south Asian food and I still have a couple of photocopied sheets of recipes which he passed on to me, and which I still refer to all these years later.
This recipe is one of them. I’d no idea what book it was taken from, until my extensive internet research this morning led me to Indian Vegetarian Cooking by Jack Santa Maria, – long out of print, but still available as an ebook. My yellowing and stained photocopy bears the handwritten quantities for using brown rice instead of white, which works really well, especially if you can find brown Basmati rice.
I’ve made and enjoyed this hundreds of times, and there is no greater recommendation than that. It works well in either a pan (on stove top or in the oven) or a rice cooker, although you need to fry the onions in a pan first if you’re using the latter. And it’s delicious, either fresh and hot or as a cold rice salad the next day.
255 grams Brown Basmati Rice (if you can’t find brown Basmati, use whatever brown rice you’ve got).
2 tablespoons ghee or vegetable oil
1 onion, sliced
4 cloves garlic, finely chopped.
1 inch/2.5cm piece of ginger, finely chopped.
2 inches/5 cm cinnamon, broken
1/2 teaspoon paprika
2 green cardamom pods
1 teaspoon garam masala
1 teaspoon cumin seeds
1 teaspoon salt
1 pint/just under 1/2 litre water
Coriander leaves, chopped (optional)
Fry the onion in the ghee until it’s starting to turn golden, then add the garlic and ginger. Cook for a few minutes more. You want soft-golden-caramelised, not crispy-brown-burnt.
Add the rice and the rest of the ingredients and stir until coated in the ghee/oil and cooked a little bit.
If using a rice cooker, transfer ingredients into the cooker, de-glaze the pan with the water and add that to the rice.
Otherwise, add the water to the pan and cook gently, covered, either on a stove top or in a medium oven
Garnish with the coriander, if you choose.