This pepper and garlic rice is perfect for winter, which is quite versatile. It pairs equally well with an Indian curry or a Chinese gravy or stir fried dish or even chutney. It’s bursting with a sharp garlic flavour and takes no more than 10 minutes to put together. This can be enjoyed as a one pot meal or great for packed lunch
Fresh crushed garlic is the star of nature’s antibiotic, and the “fresh” part here is very important. Let the fresh minced or crushed garlic sit for about 15 minutes before using it in order to build up a greater amount of allicin, which acts as virus buster. Garlic helps reduce blood pressure and lowers the risk of heart disease
Preparation time: 20-25 minutes (includes cooking time of rice)
Soaking time-30 minutes
Cooking time: 10 minutes
- Brown rice-1cup
- Grated dry or desiccated coconut-1/4cup
- Cumin seeds-1tsp
- Garlic cloves-4
- Black pepper corns-1tsp (crushed)
- Kashmiri red chilli-2 (slit)
- Curry leaves-8
- Salt- as per taste
- Chopped coriander- a handful
- Roasted cashew- for garnishing
To cook rice:
- Rinse and wash the rice thoroughly and soak for 20-30 minutes. After soaking time drain and set aside.
- Now boil enough water in a sauce pan; Add drained rice and cook for 18-20 minutes OR until rice is fluffy and cooked
- Drain the cooked rice and let it cool fully before mixing
For winter rice:
- Pound/crush pepper corns and garlic at different time in a motor and set aside.
- Heat oil in the pan; Add cumin seeds, curry leaves, red chillies and saute for a minute.
Now add crushed garlic, fry until fragrant and slightly browned about 2-3 minutes.
- Then add coconut, crushed black pepper and fry for another few minutes.
- Now add cooked rice, salt and toss everything gently until the mixture coats the rice and it is warmed through.
- Garnish with coriander, roasted cashew and serve with chutney/dip or any curry of choice.
I served this with Tomato Methi chutney/dip (Recipe link)
- Flavours can be personalised as per the taste.