Indian Street Food Rice with Fennel Zest Yoghurt

Ingredients:

• 3 tsp Butter (can be dairy-free if desired)

• 3 tsp crushed Garlic

• 2 tsp crushed Ginger

• 1 1/2 C (250g) uncooked Basmati Rice

• 550ml Vegetable Broth

• 2 tsp Rock Salt

• Pepper to season

• Tin of Chickpeas

• 1/2 C whole Almonds

• 2 tsp dried Coriander

• 1/4 C Raisins or Cranberries

Spices:

• 3 tsp Mild Yellow Curry

• 1 tsp Cumin

• 1 tsp Paprika

• 1/2 tsp Chilli Powder

Dressing: Dairy-Free

• Cup Coconut Yoghurt - unsweetened

• 2 tsp Tahini

• 1/2 Cup Lemon Juice

• 2 tsp Dried fennel

Method:

1. Rinse the rice in a strainer until the water runs clear.

2. Melt butter in a pan or electric skillet over medium heat, add garlic and ginger, then drain the rice.

3. Stir consistently to ensure the rice is fully coated, then add the spices to coat it evenly.

4. Pour the vegetable stock over the rice, then simmer with the lid on, reducing the heat on low. This takes about 15 minutes, allowing the rice to absorb the liquid.

5. Once the fluid is nearly absorbed, add the chickpeas and almonds, and cook a bit longer on low until the rice is thoroughly cooked and fluffy.

6. Add the cranberries/raisins, continue stirring and heating. If it starts to stick, add a splash of olive oil and keep stirring.

7. Finish by garnishing with dried or fresh coriander.

Dressing: A strong zest with beautiful digestive fennel

To make the dressing, combine the coconut yoghurt, lemon juice, and tahini in a bowl, then beat together. Finally, stir in the fennel.

Served with a dollop on top of the rice and your choice of meat for protein. The combination is a magic burst for the taste buds!