This is a very tasty alternative to plain basmati rice and with only a little extra effort. I have called it “popcorn” rice due to the addition of mustard seeds that add a crunchy texture to the dish, plus you have to let them pop when cooking! You can serve this with just about any curry in place of regular basmati but it is particularly good with fish.
Put the rice in a bowl of cold water and scrunch the grains together to release the surface starch. Drain carefully and repeat the process with fresh water until it is clear when you scrunch the grains together – usually 5 or 6 changes of water. This prevents the rice from clumping or getting gummy when you cook it. Cook according to the instructions on the packet but stop the process a couple of minutes before the rice is ready. Drain and allow to steam.
Now heat the oi in a large pan over a medium heat and add the mustard seeds. When they begin to pop or crackle add in the Turmeric & Ginger and mix well with the oil.
Tip in the cooked rice and half the coriander, stir thoroughly for two minutes making sure all the grains are coated and the mustard seeds are distributed as evenly as possible. Serve immediately with the remainder of the coriander sprinkled on top.