Another favourite from Sophie Grigson’s ” Eat your Greens” .
Ingredients
- 1 large onion peeled and chopped
- 2 plumpgarlic cloves peeled and chopped
- 2 tbsps sunflower oil
- 1 tsp turmeric
- 1 tsp cumin seeds bruised
- 1 tsp fennel seeds bruised
- 8 oz basmati rice rinsed
- 10 oz- 1 lb shelled broad beans thawed if frozen
- 8 oz shelled cooked shrimps
- 1 pint water
- sea salt and black pepper
- 2 tbsps chopped fresh coriander leaves
Raita:
- 1/4 Cucumber
- sea salt
- 10 fl oz greek yoghurt
Servings:
Instructions
- First make the raita. Grate the cucumber coarsely without peeling it. Spread it out in a colander and sprinkle with the salt. Leave for 30-60 minutes. Squeeze out excess moisture then dry on kitchen paper. Mix with the yoghurt and set aside.
- Heat the oil in a large saucepan and cook the onion and garlic gently for a couple of minutes. Add the spices and continue cooking until the onion is tender.
- Stir in the rice and cook for a minute. Add the water, salt and pepper and bring to the boil. If using fresh whole broad beans add now. Reduce to a simmer, cover tightly and cook for 10 minutes.
- Add the shrimps and thawed broad beans if using. Stir then cover again and cook for 5-10 minutes until the rice is tender and all the liquid has been absorbed. If needed add a little more hot water as the rice cooks.
- Stir in the coriander and adjust the seasoning. Serve with the raita.
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