I think I used too much ginger on this recipe, so if you are not as keen on it as I am, refrain!! It was quite spicy, good for me, and for whoever loves this little root, but maybe you can use less of it... Anyway, its a good easy recipe, that would work great for a cold winter night.
Serves 4:
1 cup basmati rice, 3 garlic cloves crushed, 4 cm piece ginger grated (refrain people, refrain), 1 onion chopped, 2 tsp ground coriander, 2 tomatoes, 1/2 tsp dried chili flakes, 2 tsp olive oil, salt and pepper and some coriander sprigs to top with
1. Heat the oil in a sauce pan, add onion, garlic and ginger and cook stirring for about 5 minutes;
2. Add ground coriander, tomatoes and chili and cook for another 3 minutes. Add rice and stir to coat. Add 2 1/2 cups of water and stir well. Bring to a boil, reduce heat, cover and simmer for about 10 minutes or until rice has cooked through;
3. Season with salt, divide among plates, top with some coriander sprigs and serve.
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