Serves 4
Prep 25min
Cook 8-10min
This traditional Hyderabadi rice dish is called puliara in India. The hot, sweet and sour flavours work well with any soft fish.
200g basmati rice
100ml sesame oil
1tsp mustard seeds
¼ tsp asafoetida
3 dried red chillies
2tsp roasted chana dal
20 unsalted peanuts
15 fresh curry leaves
200ml tamarind paste
1tsp ground Kashmiri chilli (or other chilli powder)
¼ tsp ground turmeric
1tbsp salt
2tsp sugar
Method
Wash the rice then place in a bowl of cold water and leave to soak for 25 minutes. Strain through a sieve to drain off the liquid. Bring one litre of water to the boil in a saucepan and add the rice. Cook, uncovered for 8-10 minutes until the grains are tender. Drain through a sieve and set aside to cool.
Heat the oil in a frying pan and add the mustard seeds. When they crackle, add the asafoetida, red chillies, dal and peanuts. Stir until they turn golden, then add the curry leaves and tamarind paste and cook for 2-3 minutes.
Add the ground chilli, turmeric, salt and sugar, reduce the heat and cook for 5 minutes, until the oil leaves the sides of the pan. Fold in the rice and mix without breaking the grains. It is ready when the spices are mixed evenly throughout the rice.