Grilled Curry Rice
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 19186 times
An aromatic rice preparation steamed in a banana leaf. This is a perfect meal to go with all the great starters that you make on your barbeque.
- Combine the coconut milk and red curry paste in a broad non-stick pan, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the mixed vegetables, lemon rind, and basil leaves, mix well and cook on a medium flame for 1 minute.
- Add the rice and salt, mix well and cook on a medium flame for 1 minute.
- Spoon this flavoured rice onto the centre of a banana leaf (kitchen foil can be used as substitute).
- Fold the leaf into a square packets and tie using a string. Grill on a charcoal grill or an electric barbeque turning over from time to time until steam comes out.
- Serve hot.
- This recipe makes good use of left-over rice.
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