Recipes Archive

Butternut recipes

Charcuterie naan with black figs

20 minutes

Chicken recipes

Apricot chicken wings with ginger-biscuit dukkah

30 minutes

Biryani recipes

Creamy miso-and-mushroom broth with noodles

15 minutes

Italian recipes

Creamy white bean-and-mushroom orzo risotto

30 minutes

Brinjal recipes

Pesto tofu with chilli almond crunch and quinoa

30 minutes

Vegan recipes

Sorghum porridge with spiced poached pears

1 hour 15 minutes

Atchar recipes

Atchar fried rice

12 minutes

Atchar fried rice

Serves 2

Difficulty Easy

Prep Time 6 minutes

Cooking Time 12 minutes

Ingredients

2 T cooking oil
100 g beef mince
½ medium onion, thinly sliced
salt, to taste
1 clove garlic, minced
1 medium tomato, diced
1 bay leaf
½ t mustard seeds
½ t cumin seeds
½ t ground turmeric
½ t chilli powder (optional)
a small handful roasted cashew nuts
2 T vegetable or mango atchar
1–1½ cups leftover cooked rice
a small handful fresh coriander, chopped
a squeeze of lemon juice
plain yoghurt or mayonnaise, for serving
lemon wedges and chopped green chilli, to garnish (optional)

Method

1. Heat the oil in a frying pan over medium-high heat. Add the mince and onion, season with salt and use a wooden spoon to break up the mince. Cook, stirring occasionally, until the mince is browned and the onion has softened.

2. Add the garlic, tomato and bay leaf, and cook, stirring occasionally, until the tomato has softened.

3. Stir in the mustard seeds, cumin seeds, turmeric, chilli powder (if using) and roasted cashews. Toast the spices for about 1 minute to release their aroma.

4. Stir in the atchar and cooked rice until combined, then taste and adjust the seasoning if necessary.

5. Remove from the heat, mix in the chopped coriander and finish with a squeeze of lemon juice.

6. Serve hot with a dollop or two of plain yoghurt or mayonnaise for a creamy contrast, and the optional garnishes.

Find more rice recipes here

Videographer: Romy Wilson

Food Assistant: Leila Ann

Extracted with permission from Paradise: For Those Who Live to Eat by Kenneth Tebogo Middleton, published by Penguin.

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Atchar fried rice

Atchar fried rice

Ingredients

Method