This is more of an idea than a recipe. Gunpowder and rice go so well together. In fact, gunpowder goes well with so many things, from rice to dosas to idlis.
Use it instead of plain salt to sprinkle over your favourite meat, seafood or vegetables and you won’t be sorry. You can find my recipe for gunpowder here.
To cook the rice, simply weigh 185g basmati rice for every two people. I use a steaming method for this recipe. The rice to water ratio is always 1 part rice to 1 1/2 parts water.
Rinse your rice several times in cold water until the water runs almost clear. Then, soak it for 30 minutes.
When ready to cook, place the strained rice in a pan that has a tight fitting lid. Sprinkle in a little salt and a knob of butter if you like and cover with the water. Place the lid on the pan and bring to a boil. When the water boils, turn off the heat and let it sit, undisturbed for 40 minutes.
Your rice will then be ready. Carefully separate the grains of rice with a fork. Do this slowly. If you stir too vigorously, the grains will split and you’ll be left with a pan of mush.
International & UK Orders
- Basmati rice as required (see above for cooking instructions)
- 1 little ghee or rapeseed oil
- Gunpowder as required
- Once you rice is cooked and hot (see above) add a little ghee or rapeseed oil.
- Stir in as much gunpowder as you like. I add quite a lot as you can see from the photos.