Name: Basmati kedgeree with almond sprinkle
Prep time: 20 min
Cook time: 45 min
Yield: 6
Ingredients: "30 ml olive oil"; "30 ml olive oil"; "5 ml mustard seeds"; "5 ml mustard seeds"; "5 ml cumin seeds"; "5 ml cumin seeds"; "2 bay leaves"; "2 bay leaves"; "1 cinnamon stick"; "1 cinnamon stick"; "2 onions, chopped"; "2 onions, chopped"; "4 garlic cloves, chopped"; "4 garlic cloves, chopped"; "1-2 chillies, chopped"; "1-2 chillies, chopped"; "5-10 cm fresh ginger, peeled and julienned"; "30 ml roasted masala"; "30 ml roasted masala"; "375 ml white or brown basmati rice"; "375 ml white or brown basmati rice"; "500 ml chicken or vegetable stock"; "500 ml chicken or vegetable stock"; " salt"; "100 g raw almonds, roughly chopped"; " large handful fresh coriander, chopped"; " grated zest of 1 lemon"; "5 ml toasted cumin seeds"; "4 boiled eggs, cooked to your liking and shells removed"

30 Jul 2021

Esther Malan

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PHOTO: Misha Jordaan

Rice is naturally gluten-free. This is the ideal dish to keep you satisfied for longer, whether at work or at home.

1. Preheat the oil in a pot and stir-fry the mustard seeds, cumin seeds, bay leaves and cinnamon until the mustard seeds start popping.

2. Add the onion, garlic, chillies and ginger and stir-fry until soft. Stir in the masala until fragrant.

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