- 100ml cooking oil
- 1-1.5 teaspoon salt (add more to taste as required)
- 2 teaspoon garam masala
- 2 cups white basmati rice
- 1 medium size onion
Aagrah Mango Chutney
We used Aagrah Karahi Tarka sauce as this flavour compliments the rice well, but you can also your favourite jar of Tarka Sauce instead.
- Soak the rice for 30 minute to an hour.
- Heat the oil in a pan. Fry onions until golden brown.
- When the onions are golden brown, add 70ml water to release the colour and prevent the onions from burning.
- Add the garam masala and salt.
- Add 4 cups of water.
- Pro tip: you can taste the “soup” at this point to get an indication of how the rice will taste. Add more salt if it seems a little bland.
- Bring back to the boil.
- When its boiling, drain the rice, and add into the pan.
- Add the lid, cook for 3-4mins.
- Stir one more time and check to see if there is any standing/bubbling water. When the standing water has gone, reduce to a very low heat, add the lid and allow to steam cook for a final 5-10 minutes. Just enough time to whip together a curry using one of our Tarka bases!
- We used Aagrah Karahi Tarka sauce as this flavour compliments the rice well, but you can also your favourite jar of Tarka Sauce instead.
- Serve with the curry you just made and a serving of Aagrah Mango Chutney.