Recipe

1. Wash the rice until the water runs clear and leave to soak. Heat the oil in a large non-stick saucepan. Add the while spices and once the mustards seeds start to splutter, add the onion and cook over a moderate heat until golden. Stir in the garlic and chillies and cook over a low heat for one minute or until garlic smells cooked. Add the powdered spices; cook for another 20 seconds, stirring.

2. Add the tomatoes and turn the heat up. Cover and cook for 5-6 minutesor until the tomatoes have softened. Add the drained rice and stir-fry for two minutes. Pour in 430ml water and the coconut, give it a stir and taste. Add any salt to taste at this stage.

3. Bring to the boil, then cover with a tight lid, turn the heat on low and cook for eight minutes or until the rice is tender. Turn off the heat, remove the cover and let any excess moisture evaporate. Serve hot or warm.