Recipe
Indian Gunpowder Rice Recipe
This recipe is rated 5.0 out of 5.
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Super quick
Main meals
Ready to spice things up? This Indian Gunpowder Rice is exploding with flavour! Toasted seeds, dals and Kashmiri chillies are blitzed into a bold, nutty powder and scattered over fluffy rice with fresh herbs for a dish that packs a punch with every bite.
You will need
Serves 6
- 1/2 tsp vegetable oil
- 1/2 cup sesame seeds
- 1/2 cup urad dal
- 1/2 cup chana dal
- 5 whole Kashmiri chillies
- 30 curry leaves
- Salt, to taste
- 1 bunch chives, thinly sliced
- 1 handful coriander leaves
- Salt
- Cooked basmati rice, to serve
Recipe: Simon Toohey
Directions
10 mins to prep
10 mins to cook
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Step 1
In a pan over medium-low heat, toast the sesame seeds in oil until golden, then transfer to a blender.
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Step 2
Individually toast the urad dal, chana dal, Kashmiri chillies, and curry leaves, then add to the blender with salt.
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Step 3
Blend all the toasted ingredients together to form a fine, fragrant powder.
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Step 4
Finely chop the chives and coriander.
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Step 5
Cook your basmati rice as desired.
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Step 6
To serve, place rice in a bowl, sprinkle generously with the gunpowder mix, and top with the fresh herbs. Boom – flavour bomb detonated!
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Recipe: Simon Toohey
