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Hannah Lewry

Hannah Lewry

Recipes & Articles by Hannah Lewry

Parsnip soup with sour cream and spiced crunchy chickpeas

Chickpea recipes

Parsnip soup with sour cream and spiced crunchy chickpeas

1 hour

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Mediterranean

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

15 minutes

French toast doorstops with garlicky creamed corn

Brunch recipes

French toast doorstops with garlicky creamed corn

10 minutes

3 ways with stuffed bread

3 ways with stuffed bread

More ways to take your veg to the edge

More ways to take your veg to the edge

The 4 best ways to cook rice

The 4 best ways to cook rice

6 ways with rice

6 ways with rice

Cardamom-and-rose almond milk rice pudding

Milk recipes

Cardamom-and-rose almond milk rice pudding

35 minutes

Risotto-stuffed squash with Parmesan and pancetta

Butternut recipes

Risotto-stuffed squash with Parmesan and pancetta

45 minutes

Black rice with avocado and seared salmon

Asian recipes

Black rice with avocado and seared salmon

45 minutes

Parmesan-and-sesame rice with roast garlicky mushrooms

Rice recipes

Parmesan-and-sesame rice with roast garlicky mushrooms

1 hour, plus chilling time

Breyani-inspired fragrant rice

Asian recipes

Breyani-inspired fragrant rice

40 minutes

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Breyani-inspired fragrant rice

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

3 T butter or ghee
1 red onion, thinly sliced
1 sprig curry leaves
2 star anise
3 pods cardamom, crushed
1 cinnamon stick
2 cloves garlic, grated
1 x 5 cm piece ginger piece, peeled and grated
300 g basmati rice, rinsed

Method

Heat the butter or ghee in a large saucepan, add the onion and gently fry over a low heat until soft and golden. Add the curry leaves, star anise, cardamom and cinnamon and cook for 30 seconds to 1 minute, or until fragrant.
Add the garlic, ginger and rice and mix to coat in the butter and spices. Add 2 cups boiling water, bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 15–20 minutes.
Remove the pan from the heat, cover securely with a tea towel and lid so that it carries on steaming for a further 10 minutes. Separate the grains with a fork.

Browse more South African recipes here.