This dish is one of those dishes where people phone me the next day to get the recipe! The great thing about it is that you can add just about any ingredients in your fridge. You can adjust the spiciness according to your preference. It goes beautifully with chicken and seafood.

INGREDIENTS

1 cup basmati rice
1 1/2 cups of chicken stock
2 red onions, chopped
1 stick of celery, chopped
5 garlic cloves, crushed
1 red pepper, chopped
2 leeks, chopped
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp black mustard seeds
1 tsp spice for rice (you can get the at any local supermarket)
1-2 fresh red chilies, chopped
Kosher/Maldon salt
Black pepper
Olive oil

METHOD

Serves 5 people
Preparation 10 minutes
Cooking time 30 minutes

Thoroughly rinse the rice and boil the kettle.

Using a food processor, chop all the fresh ingredients (onions, peppers, leeks, celery, garlic and chili). Place a large heavy-based pot on high-heat with a generous lug of olive oil.

Once the oil has warmed up add all the chopped ingredients, season with salt and pepper, and fry for 5-7 minutes.

Then add the dry ingredients and fry for a further 3 minutes. Once the ingredients have softened and the spices are cooked, pour in the rinsed rice and fry for 30 seconds, making sure everything is mixed.

Add the stock, stir and cover. Once you hear the stock boiling turn the heat right down and cook for 15 minutes, DO NOT LIFT THE LID. Once, the rice has cooked for 15 minutes, turn off the heat and steam for a further 15 minutes, without lifting the lid.

After the rice has cooked for 30 minutes in total, using a fork fluff and taste it, adjust the flavour with salt.

PS: Depending on your stove, you might need to add more stock and cook a the rice a bit more, just taste and check.