Ingredients

Method

• 4 T vegetable oil
• 1 large onion, halved and sliced
• 2 large carrots, peeled and grated
• 1 T garam masala
• 3 cloves garlic
• 2 T Woolworths steak rub
• 1 t fresh turmeric, grated
• 1 t dried thyme
• 1 x 400 g can pilchards in tomato sauce, bones removed
• sea salt and freshly ground black pepper, to taste
• 315 g basmati rice
• 1 cup Woolworths double-thick plain yoghurt, plus extra for serving
• 50 g Woolworths ghee
• spring onions, sliced, for serving

Method

Ingredients

1. Heat the oil in a pan over a medium heat, then fry the onion and carrots for 5 minutes. Add the garam masala, garlic, steak rub, turmeric and thyme.Fry until the spices are fragrant and the onions translucent.

2. Add the pilchards and fry for a further 5 minutes. Rinse the rice well until the water runs clear, then partially cook for 5 minutes. Remove from the heat and drain. Mix ½ cup parcooked rice with the yoghurt and 1 heaped T of the pilchard mixture. Season to taste.

3. Heat a deep, non-stick pan and add the ghee. Allow to melt and sizzle, then press the yoghurt-rice mixture into the bottom of the pan. Mix the remaining rice with the pilchard mixture and place on top of the yoghurt-rice mixture.

4. Reduce the heat to low and cover the pan tightly with foil so the steam can’t escape. Cook for 30 minutes. Turn out the rice onto a platter and serve dolloped with yoghurt and scattered with spring onion.

Find more rice recipes here. 

Photographs: Toby Murphy
Food assistant: Emma Nkunzana