Bombay Potatoes

A subtly flavoured rice that is quick and easy to make, and goes with just about anything.

Ideally you'll need to cook the rice, right from the begining, in a pot with a very tight fitting lid. If you don't have such a thing then you can enhance your current pot by putting tin foil over the pot and then putting the lid on top of that.

The Ingredients

• 425ml basmati rice
• 3 tbsp olive oil
• 1 medium onion finely chopped
• ½ fresh chilli finely chopped
• 1 garlic clove finely chopped
• ½ tsp garam masala
• 1 tsp salt
• 570ml chicken stock

The Recipe

1. Wash and drain the rice several times until the water runs almost clear. Leave the rice to dry for 20 minutes.
2. Fry the onion in the hot oil until the edges start to brown.
3. Add the rice, chopped chilli , chopped garlic , garam masala and salt. Stir for 3 or 4 minutes ensuring all of the grains of rice are fairly evenly coated.
4. Pour on the stock and bring the rice to the boil.
5. Cover the rice with a very tight fitting lid and cook for around 25 minutes on a very low heat.

Not much to say other than 'Mmmm, yummy!'