Garlic and curry leaf-infused basmati rice

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Garlic and curry leaf-infused basmati rice Credit: Kate Shanasy

• serves

  4

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

A fragrant rice dish is great to have in your repertoire.

Shane & Laura recommend pairing this rice with their grilled snapper and charred flat beans.

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

About Weber Store 

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

1. Rinse the rice under cold running water for 1 minute.
2. 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.
3. 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.
4. 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.

Shane & Laura recommend pairing this rice with their grilled snapper and charred flat beans.

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

About Weber Store 

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.