Coriander Rice

1. Mince and crush in a pestle and mortar to make a fine masala paste:

   • 2 green chillies
   • 1 clove garlic
   • 3 handfuls fresh coriander
   • Pinch of salt

2. Rinse 175g basmati rice well in warm water, then drain.

3. Heat 25ml sunflower oil in a large saucepan over medium heat. Add ½ tsp cumin seeds. Put the kettle on to boil.

4. When the cumin seeds start to brown, add the rice, masala paste, ¾ tsp salt and 1l boiling water. Stir gently. Increase the heat to high and boil uncovered for 7-8m, stirring occasionally, until almost all the water has evaporated and the rice starts to look dry.

5. Put a large square of foil on top, tucking it over the rice. Put a lid on the pan, reduce heat to lowest setting and look to steam for 8-9m.

6. Remove the foil and leave to rest, covered for at least 5m. Gently loosen the grains with a spoon before serving.

From Prashad by Kaushy Patel (p154)