Although this is not a salad, but you feel the need to satisfy the carbs-craving once in a while. Inspired to make this by my brother since he raved about after eating it during his trip to Spain. It’s a bit bland according to Indian tastes, but that is the way to enjoy the flavours of the ingredients as opposed to the spices. (Find the original recipe here)
Serves: 2 for main meal or 4 as sides
- 2 tbsp olive oil
- 2 medium onions, sliced
- 1 green and 1 red pepper, cored and diced
- 1 cup (that’s cup and not mug) of peas (frozen are fine)
- 2 tomatoes, chopped
- 1 tsp red chilli flakes
- a good pinch of saffron threads (not absolutely necessary), dissolved in water
- Ground black pepper
- 250-300g rice
- Chopped Dhaniya
- Optional: Carrot, bay leaves
- Prepare all the ingredients and have them lined up in front of you in the order listed above
- Heat the oil in a large non-stick frying pan, add the onions, cover and cook for about 3 minutes until soft. Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
- Make a well in the centre, put the tomatoes in the well and the chilli flakes on top. Then add the water (with the saffron if you have it), but make sure it doesn’t overflow. Season with pepper and stir.
- Scatter as much of the rice as you think will fit over the stock (depends on your pan, really), stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This could take about 20 minutes, stirring occasionally. Test a bit of the rice to see if it’s cooked, add a bit of hot water if it is not done.
- Stir in the dhaniya a few minutes before it has finished cooking, if you want to use it, then serve hot. It’s also pretty nice cold and should keep for a few days in the fridge.