As you can probably tell, I’m a fan of big bold ingredients – garlic, chilli, ginger and spices. There are plenty of recipes and reviews on here about spicy food and if you scroll back to the early days, a lot of Indian curries. This is because when I started my blog, I was living in Leicester, and grew up in Leicestershire, which is home to some of the most fantastic Indian food the UK has to offer.
Key Indian spices
Turmeric: Known for its vibrant yellow colour, turmeric is a staple in Indian cooking. It’s also become popular more recently in the Western world for its anti-inflammatory, antioxidant properties.
Cumin: Cumin seeds and powder add a warm, nutty flavor to dishes. The seeds are often roasted to bring out their full aroma and are something I love cooking with.
Coriander: Both the seeds and leaves are used in Indian cuisine. The seeds have a citrusy, slightly sweet flavor, while the leaves add a fresh note to dishes.
Cardamom: A sweet, floral flavour which is used in both sweet and savoury dishes.
Cloves: Cloves always remind me of Christmas! They add a depth and warmth to curries and rice dishes but should be used sparingly!
Mustard seeds: These tiny seeds are often toasted until they pop, releasing a nutty, pungent flavor that enhances many dishes.
Garam masala: A very well known Indian spice blend, garam masala usually includes cumin, coriander, cardamom, cloves, and other spices.
Indian style spiced rice and peas
I am not a master of the Indian cuisine by any stretch of the imagination but this Indian style spiced rice and peas something I enjoy making and eating. It pairs well with fish or chicken and is also nice the next day in a packed lunch as a cold rice salad with added veggies like peppers and cucumber.
Ingredients (serves two)
- 2 tbsp of butter or ghee
- 1 cup of basmati rice (here, I’ve used brown basmati rice)
- 1 tsp turmeric
- 1 tsp mustard seeds
- 1/2 tsp mild curry powder
- 1 onion, finely diced
- Small handful of frozen peas
- 450ml hot chicken or vegetable stock
- A pinch of salt
Instructions:
- Melt the butter in a heavy pan, add the spices with the chopped onion and fry until golden.
- Add the rice and gently stir to coat in the butter & spice mixture.
- Add boiling stock, peas and salt, stir once only then cover and cook on a low heat until the rice is tender and stock is absorbed. This should take around 15 minutes.
- Remove from the heat, cover with a tea towel for 10 minutes, then serve with your chosen accompaniments!
