Curry rice
6 servings
40 minutes
Curry rice is a dish inspired by colonial Britain that incorporates the aromas and traditions of Indian cuisine. This exquisite combination of tender long-grain rice, spicy curry, mushrooms, and vegetables is seasoned with creamy and vegetable oils. Mushrooms cooked with lemon and salt add richness to the dish, while pickled peppers and green peas provide bright notes. In the end, slices of boiled egg garnish the dish, creating a harmony of textures and flavors. Curry rice is a wonderful choice for a cozy dinner; it works perfectly as a standalone dish or as an accompaniment to meat or vegetable sides. Thanks to its warm spices, it warms the home with Eastern aromas.
1
Prepare the rice: add rice to a pot of boiling unsalted water, stir with a wooden spoon, and cook on high heat for 12-15 minutes until the rice is soft. Drain the rice in a large colander and rinse well under cold water. Let the water drain. Set aside.
- Long-grain rice: 500 g
2
While the rice is cooking, chop the mushrooms, cut the pepper into cubes, and boil the eggs.
- Fresh mushrooms: 250 g
- Marinated bell pepper: 100 g
- Chicken egg: 2 pieces
3
Put the mushrooms in a pot with 15 grams of butter, a few drops of lemon, and a pinch of salt. Cover and cook on low heat, stirring, for 15 minutes.
- Fresh mushrooms: 250 g
- Butter: 50 g
- Lemon: 0.5 piece
- Salt: to taste
4
Melt the remaining butter with vegetable oil in a pot, add curry. Stir, then add rice and mushrooms along with the juice they were cooked in. Add peas and peppers, season with salt, mix well, and heat.
- Butter: 50 g
- Sunflower oil: 2 tablespoons
- Curry powder: 0.5 teaspoon
- Long-grain rice: 500 g
- Fresh mushrooms: 250 g
- Canned green peas: 100 g
- Marinated bell pepper: 100 g
- Salt: to taste
5
Transfer the mixture to a warm serving plate and garnish with slices of egg. Serve immediately.
- Chicken egg: 2 pieces
