-
1 tsp black pepper
-
1 onion sliced
-
5 cloves garlic crushed
Method
-
Put the rice in a heavy bottomed saucepan with the water, 1 teaspoon salt and 2 teaspoons of the turmeric.
-
Bring to a boil, then cover and simmer for 45
minutes.
-
In a large saucepan, heat the butter.
-
Add the poppy and mustard seeds. Stir for 2
minutes
-
And then add the remaining turmeric, the garam masala, coriander, cayenne, and black
pepper. Cook for 2 minutes.
-
Add the eggplant, red pepper, and onion.
-
Cook gently until the vegetables are tender.
-
Add the garlic and continue to cook for 2 more
minutes.
-
Mix vegetable mixture into rice.
-
Serve hot.
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Ingredients
