Make your own pilau rice and wholemeal roti breads.
The perfect accompaniments to any curry has to be pilau rice and wholemeal roti breads. Particularly if you’ve just cooked an awesome curry that not only tastes great but is healthy too. Both recipes here will help keep those curry extras nice a healthy, with little or no fat but with plenty going on to help mop up all that delicious curry sauce.
Pilau rice and wholemeal roti
For the pilau rice:
300g of dried Basmati rice (75g per person)
Cold water (double the volume of the rice: eg 1 cup of rice = 2 cups of water)
1 tsp cumin seeds
splash of olive oil
For the wholemeal Roti:
200g wholemeal flour
200ml of boiled water (left to cool slightly)
100ml of cold water
Plain flour to dust
Olive oil to drizzle on each roti
For the Pilau Rice:
In a small pan heat up a splash of olive oil. Test the temperature of the oil by dropping in one or two cumin seeds – these should bubble when the oil is hot enough. Add the rest of the cumin seeds and fry for 1 minute. You should see the seeds change to a slightly darker colour, at this point pour in the rice, cover with the water and give it a quick mix. Bring to the boil then cover with a lid and simmer for 10 minutes – do not uncover or stir.
(TIP – don’t let the cumin seeds cook for too long on their own, as they will burn and ruin the taste of the rice. Add the rice and water immediately after seeing the slight colour change in the seeds.)
After 10 minute all the water should have been absorbed and small holes will begin to appear in-between the grains of settled rice. At this point remove the pan from the heat, and set to one side for 5 minutes, leaving the lid on. The rice will continue to cook and become nice and fluffy. The rice can be left like this without losing too much heat for around 10 minutes. After at least 5 minutes, fluff up with a fork and serve.
For the Wholemeal Roti:
Allow the boiled water to cool for 5 minutes and then add the cold water. The water should still be warm be not too hot to handle.
Pour the flour into a large bowl and gradually add the warm water. Hold the bowl with one clean hand and use the other hand to mix in the water. Use the ends of your fingers to begin with and mix with a claw shaped hand. This will combine the water and flour without compacting. As more water is added a dough will begin the form. At this point start to push the flour and water together against the side of thebowl to help it stick. Only add enough water to help the dough form. The dough should be dry and not sticky.
Dust the work surface with flour and turn out the dough. knead for 5 minutes to create a smooth consistency. Divide up the dough into roughly 8 pieces and roll into balls. Each ball should be roughly the size of a lime.
Dust a rolling pin and roll the first ball into a circular shape – this doesn’t have to be perfect. Heat up a frying pan on a high heat (don’t add any oil – keep dry). When really hot place in the first rolled out dough circle and leave to cook for 1 minute or so. After a minute use the tips of your fingers to rotate the roti in the pan. This will help to unstick the dough and also create darker patches where your fingers push into the dough. After the roti has been cooking on one side for 2-3 minutes, flip and cook on the second side. Repeat the process of rotating with finger tips. Continue to flip and cook until you are happy with the colour.
Transfer the cooked roti to a piece of foil and drizzle with oil. Loosely wrap the foil and place in a low oven to keep warm.
(Note: if you want to add a bit more flavour and your not too bothered about adding extra fat; you can substitute the drizzle of oil for a spread of butter)
Whilst the first roti is cooking you can begin to roll out the next dough ball. Repeat the cooking process with all dough balls and layer each one into the foil with a drizzle of oil. When all the roti are cooked take out of the oven, transfer to a warm plate and serve with curry and rice.
For the Pilau rice:
For the Roti (per Roti):