Sabzi pulao

Curried rice salad

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Coriander, raisins and apple are key to this dish, with sesame oil adding a nice touch. The flavours get better on standing, as the rice and other ingredients really soak up the curried oil — so it’s a good idea to make a big batch of this salad, because the leftovers will only get better.

Preparation 30 minutes
Cooking 40 minutes

Ingredients

  • 300 g (10½ oz/1⅓ cups) organic short-grain brown rice
  • 100 ml ( fl oz) olive oil
  • 2 tablespoons curry paste, or 1–2 tablespoons mild curry powder
  • ½ teaspoon chilli powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon Chilli lime pickle, or Indian lime pickle
  • 1 teaspoon cumin seeds
  • 1 tablespoon sesame oil
  • 1 large brown onion, chopped
  • 1 bunch coriander (cilantro), leaves chopped
  • 170 g ( oz/1 cup) raisins
  • 1 granny smith apple, cored and chopped
  • 1 celery stalk, chopped
  • 10 snow peas (mangetout), topped and tailed, each cut into 5 pieces
  • ½ red capsicum (pepper), diced
  • 4–6 spring onions (scallions), chopped
  • 1 generous tablespoon untreated honey

Method

Cook the rice using the absorption method or a rice cooker.

In a large saucepan, heat 60 ml (2 fl oz/¼ cup) of the olive oil over medium–high heat. Stir in the curry paste or powder, chilli powder, turmeric, lime pickle, cumin seeds and sesame oil. Let the mixture simmer for a minute. Add the onion and cook, stirring, for about 3 minutes, until translucent.

Transfer the onion mixture to a large heatproof bowl. Add the rice and the remaining olive oil and mix thoroughly using a strong wooden spoon. Taste the rice at this point: if it needs more curry flavour, fry some more curry paste or powder, chilli powder and cumin seeds in more olive oil for a few minutes, then stir them through the rice until you’ve reached the desired spiciness.

Add the remaining ingredients and season with salt to taste. Cover and chill until ready to serve.