Pilau rice and kachumber salad

Serve Rick Stein's kachumber salad of tomatoes, cucumber, green chilli, onions, spices and lime juice with a simple pilau rice, as an accompaniment to his Pondicherry mackerel fish fry dish.

Rick's everyday pilau rice

Serves: 4

Ingredients

315g Basmati rice1 tsp vegetable oil2 cloves3cm piece of cinnamon stick1 green cardamom pod, crushed¼ tsp salt350ml water

Method

Wash the rice, then soak for 30 minutes. Heat the oil in a saucepan and fry the spices for 30 seconds until they smell aromatic. Drain the rice and add it with the salt; stir a little. Add the water and bring to the boil, then cook on a low heat with the lid on for 10-12 minutes until all the water has been absorbed. Turn out on to a tray to cool. Reheat in a low oven when needed

Kuchumber salad

Serves: 8-10

Ingredients

300g vine-ripened tomatoes, thinly sliced½ Cucumber, sliced100g red onions, halved and thinly sliced1 fresh green chilli, finely chopped½ tsp toasted ground cumin seeds¼ tsp Kashmiri chilli powderLarge handful of fresh coriander leaves, roughly choppedFreshly ground black pepper1 tbsp freshly squeezed lime juice or white wine vinegarLime wedges (optional) to finish

Method

Layer the ingredients, or gently toss together just before serving. Serve with lime wedges if desired.

Serve with Rick Stein's Pondicherry mackerel fish fry dish

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