Ingredients
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1 cup rice
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½ cup green peas
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1 small potato
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1 onion
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A little cardamom
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4–6 oz meat
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1 tablespoon fat
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½ teaspoon curry powder
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½ teaspoon crushed coriander seeds
Methods
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Wash and cut the meat into small pieces.
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Boil the peas for about 10 minutes.
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Wash the rice and leave to soak.
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Peel the potatoes and cut into quarters.
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Thinly slice the onion and chop the garlic.
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Ground the spices if necessary.
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Fry the onion until soft but not brown. Add the spices.
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Add the meat and fry for a few minutes, then add the rice and fry for a few more minutes.
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Add the shelled peas and enough stock to be about ½ inch above the rice. Cover and cook slowly at a simmering heat.
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Stir occasionally, adding more warm water if necessary.
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When the rice is nearly ready, allow excess water to evaporate.
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Finish in a moderate oven to dry, or place burning charcoal on a lid over the rice pan.
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Serve with mango chutney, tomato chutney or fried tomatoes in onions.
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