Ingredients
For the rice:
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Two cups of Basmati rice cooked in boiling water with 2 teaspoons of salt and half a teaspoon of turmeric for 8 minutes, strain and rinse with cold water and set aside.
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1 large onion, peeled and thinly sliced
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3 - 4 tablespoons of oil (I used coconut oil)
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3 cloves of garlic, peeled and finely chopped
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Salt to taste
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250g of frozen or fresh sweet whole corn
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1 tablespoon of chicken braai masala
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1 cup of fresh coriander roughly chopped
Method
In a large pot and on medium to high heat, heat the oil and add onions and fry until golden brown.
Next add the corn, garlic, salt and masala.
Stir fry for 8 to 10 minutes, adding a dash of water at a time to prevent burning.
Next add the cooked rice, stir and add 3 tablespoons of water.
Close with lid and allow to simmer and steam for 10 minutes on a low heat.
Add the fresh coriander and give one last stir.
Serve with sticky chicken and veg and atchar of your choice.
Sticky Chicken:
Marinade 6 to 8 pieces of chicken with a few tablespoons of oil, salt to taste and chicken braai masala.
Roast in the oven for 40 minutes on 220°C.
Take it out of the oven, pour over an equal part mixture of 4 tablespoons of sweet chilli sauce, chutney, barbecue/braai sauce.
You can also add a little mayonnaise and fresh chillis.
Place back in the oven and roast on the same heat for 10 - 15 minutes or until desired crispness.