serves
4-6
prep
5 minutes
cook
25 minutes
difficulty
Easy
serves
4-6
people
preparation
5
minutes
cooking
25
minutes
difficulty
Easy
level
A fragrant rice dish is great to have in your repertoire.
This curry leaf rice is so simple but so moreish. It starts with toasting cumin seeds, sauteeing garlic and adding a hearty stock for full flavour. Serve it with grilled lemon and watch your guests come back for more.
We can smell the garlic and curry leaf from here! Source: Undefined / Kate Shanasy
Weber Store is where barbecue passion, know-how, hands-on experience, and exceptional customer service come together. It’s the place to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, finely chopped
- 2 tsp cumin seeds
- 20 fresh curry leaves (approx., 3 strands)
- 2 ½ cups Basmati rice
- 3 ¾ cups chicken stock
- 1 lemon, halved
Instructions
- Rinse the rice under cold running water for 1 minute.
- Using a barbecue side burner or stove top; heat a large Weber Casserole dish over high heat for 2 minutes. Add the oil, garlic, and cumin seeds, and cook for 3 minutes, or until the garlic has softened. Add the curry leaves and cook for 1 minute or until fragrant.
- For extra flavour, toast the rice by adding the rice to the pan, and cook for 4 minutes, stirring every minute. Add the chicken stock and cover with a lid. Once the stock has come to a simmer, reduce the heat to low and continue to cook for 10 minutes. While the rice is cooking, grill a lemon on the barbecue, for 4 minutes, cutting side down first and flipping after 2 minutes.
- Once the rice has cooked, leave it to rest, covered, for 5 minutes. Finish with a squeeze of the grilled lemon and serve.
Recipe tip
• For a baked rice version; preheat the casserole dish for 10 minutes over direct medium heat (180°C to 230°C). Add the olive oil, garlic, cumin seeds, and curry leaves. Saute for 2 minutes. Add the rice and cook for 4 minutes, toasting the rice and stirring every 1 minute. Move the pan to indirect medium heat, add the chicken stock, cover with a lid, and cook for 15 minutes. Remove from the heat and set aside for 5 minutes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
A fragrant rice dish is great to have in your repertoire.
This curry leaf rice is so simple but so moreish. It starts with toasting cumin seeds, sauteeing garlic and adding a hearty stock for full flavour. Serve it with grilled lemon and watch your guests come back for more.
We can smell the garlic and curry leaf from here! Source: Undefined / Kate Shanasy
Weber Store is where barbecue passion, know-how, hands-on experience, and exceptional customer service come together. It’s the place to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.
