Weeknight cooking can be a chore, we have four delicious rice recipes using Tilda rice that are simple to make, nutritious and will be loved by all of the family. We hope it takes some of the hassle out of your weeknight ‘what should we have dinner’ dilemma. Enjoy!
Egg and Vegetable Fried Rice
A simple yet delicious simple fried rice which is ideal with left over rice. Courtesy of Cyrus Todiwala.
- 500g Tilda Pure Basmati Rice
- 3 Spring Onions (Sliced)
- 1 Green Pepper (cut into fine strips. Use mixed if you like it to be more colourful. But no more than the equivalent of one pepper)
- Mixed Vegetables (Blanched and cut small diced. Or Use shredded carrot, fine beans, diced mushrooms & green peas)
- 2 Eggs (well beaten)
- 2-3 Tbsp Oil
- Salt to taste
- Pepper powder to taste (use powder or finely crushed)
- Soy sauce to taste
- Add the oil to a wok.
- Heat the oil to smoking point and allow to heat for a little while.
- Add the beaten egg and swirl with the ladle or spoon breaking it up as you go along.
- Add the spring onions and the peppers and sauté for a minute always keeping the heat high.
- Add the vegetables and the salt and pepper and sauté for a minute or so stirring and tossing from time to time.
- Add the rice and toss gently.
- If you do not know how to toss with a wok use the frying spoon.
- Once the rice is heated through season with salt and pepper and a dash or a few dashes of soy sauce.
- Taste & serve.
Pumpkin Tikka Masala
Cook: 60 mins
This curry is deceptively simple and one of the most delicious things you can do with pumpkin! Tilda Pure Basmati rice makes the perfect partner for this tasty curry.
Tip: We love the creaminess of coconut yoghurt, but if you can’t find it then sub it out for the plant-based yoghurt of your choice.
- 2 pouches Tilda Pure Basmati rice
- 1 cooking pumpkin
- 2 tsp ground cumin
- 1.5 tsp chilli powder
- 3 cardamom pods
- 2 cinnamon sticks
- 1 red onion
- 2 cloves of garlic
- 2cm knob of ginger
- 600g passata
- 1 tsp garam masala
- 1 tbsp honey
- 175g coconut yoghurt
- Vegetable Oil
- Coriander, to serve
- Heat your oven to 190°C/375°F.
- Peel your pumpkin, cut in half lengthways, then into ½ inch wedges. Place in a baking tray with ½ tsp of your chilli powder, half of your cumin, a drizzle of oil and a pinch of salt.
- Mix with your hands, then roast in the oven for 30-40 mins until tender and starting to caramelise. You want to get nice charring on the edges here.
- Dice your onion and finely chop your garlic and ginger.
- Heat a glug of vegetable oil in a large saute pan. Add your cardamom pods and cinnamon stick and cook over a medium heat until fragrant (about 1 minute).
- Tip your onion into the pan and lower the heat. Cook for about 20 mins until totally soft and caramelised. Add your ginger and garlic and cook out for a couple of mins until starting to turn golden.
- Pour your passata into the pan along with your remaining cumin and chilli powder, then bring to a boil. Simmer for 20 mins until reduced and jammy.
- Meanwhile, heat up the Tilda Pure Basmati rice according to packet instructions.
- Add your garam masala and honey to the pan and simmer for another 5 mins.
- Add your coconut yoghurt to the pan, season to taste and simmer for another 5 mins. Add your roasted pumpkin and stir to combine.
- Serve on top of rice with coriander to garnish. Enjoy!
Cook: 60 mins
The creamiest Butter Chicken served with aromatic and fluffy Basmati Rice. Courtesy of Mallika Basu and MOB Kitchen.
FOR THE CHICKEN TIKKAS
- 6 Skinless Chicken Thigh Fillets (About 600g)
- 2 Tbsp Greek-Style Yogurt
- 2.5cm Fresh Root Ginger, Finely Grated
- 6 Garlic Cloves, Finely Grated
- 1 Tbsp Ground Coriander
- 1 Tsp Ground Cumin
- 2 Tsp Kashmiri chilli powder/hot paprika
- Juice of 1/2 Lemon
- 1/2 Tsp Salt
FOR THE CURRY
- 500g Tilda Pure Basmati Rice
- 500g Passata
- 4 Tbsp Soured Cream
- 1/2 Tsp Chilli Powder
- 1/2 Tsp Garam Masala
- 75g Salted Butter
- 1/2 Tsp Dried Fenugreek Leaves, soaked in 1 Tsp Hot Water
- 1/2 Tsp Salt
- Crushed Toasted Cashews. To Garnish (optional)
- Make the chicken tikkas first. You’ll need 4-6 wooden or metal skewers; if using wooden skewers, soak them in water for 20 minutes before using to prevent them to burning to a crisp.
- Chop the chicken into cubes (4-6 pieces per thigh) and put into a bowl along with the rest of the tikka ingredients. Mix gently, then thread onto the skewers, leaving a small gap between each piece.
- Place the skewers evenly spaced on a medium hot, oiled griddle pan and cook for 15 minutes, turning regularly until cooked through and slightly charred. You may have to do thisin two lots depending on the size of your griddle and the number of skewers. If you don’t have a griddle pan you can pop the skewers on a foil-lined baking sheet and grill on high for 20-25 minutes until lightly charred on top, turning them over halfway through the cooking time.
- To make the curry, put the passata and soured cream into a heavy-based pan and stir well. Place over a low heat, adding the chilli powder and garam masala and finally the butter. As it starts bubbling, remove the chicken tikkas from the skewers and tip them into the pan, along with their juices and the soaked fenugreek and its water. If the curry starts splattering, just loosely cover it with a lid.
- Get your rice on, cook according to pack instructions.
- Simmer for 10 minutes until you see the butter oozing through the curry and the colour deepens to a rich red. Add salt to your taste. Sprinkle with toasted cashews and dot with fresh coriander to serve, on a bed of steaming hot Tilda Pure Basmati Rice.
Mediterranean Grilled Halloumi Rice
Prep: 5 mins
Cook: 10 mins
A super tasty Mediterranean -inspired dish that is perfect for BBQs and easy vegetarian lunches in the sun.
- 1 pouch Tilda Tomato & Basil rice
- 1 onion, finely chopped
- 1 tbsp olive oil
- 1/2 red pepper, roughly chopped
- 1/2 yellow pepper, roughly chopped
- Handful of fresh rocket leaves
- 25g olives of your choice
- 1 pack of halloumi, sliced
- Salt and pepper, to season
- Fry chopped onion and peppers in olive oil for 5-7 minutes until softened.
- Stir through the olives and the rice.
- Heat through thoroughly and season to taste with salt and pepper. Keep warm.
- Cut the halloumi into slices and griddle for a few minutes.
- Stir torn rocket leaves through the rice and top with the griddled halloumi slices to serve.