• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 2 cups (320g) rice, rinsed
  • 100g lentils, soaked for 3-4 hours
  • 600ml water
  • ½ tsp salt
  • 3 Tbsp oil
  • 1 onion, halved and sliced
  • 2 green chillies, halved and seeded
  • 1 tomato, chopped
  • 2 stalks curry leaves
  • 2 screwpine leaves, knotted
  • 600ml water
  • 4cm ginger, sliced
  • 7 dried chillies, soaked, and cut into 1cm sections
  • [Spices (A)]
  • 6 cardamoms, lightly smashed
  • 1 star anise
  • 6 cloves
  • 5cm cinnamon stick
  • ½ tsp turmeric powder
  • ½ tsp chilli powder
  • ½ tsp ground black pepper
  • ½ tsp coriander powder
  • [Seasoning]
  • 1 Tbsp chicken stock granules
  • Salt to taste
  • Garnish
  • Some coriander leaves

Instructions

  1. Boil lentils in 600ml water and ½ teaspoon salt for 30 minutes. Drain and set aside.
  2. Heat oil in a wok and sauté spices (A) until fragrant.
  3. Add onion and curry leaves and fry for a minute. Add lentils, chillies, ginger, tomato and rice. Fry for a minute. Pour in water to mix.
  4. Dish out and transfer the rice mixture into an electric rice cooker. Add seasoning and screwpine leaves, and cook until rice is done.
  5. Garnish with coriander leaves.

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