Serves 2 – 4
Cooking time 45 minutes
6 Fry’s Braai-Style Sausages, sliced diagonally (frozen or thawed)
1 ½ cups Basmati rice
3 cups Warm water
2 tins Whole plum tomatoes
1 large Onion. finely chopped (replace with asafoetida if desired)
2 sprigs Curry leaves
1 tbsp Garlic and ginger paste
2 Green chillies, slit in the middle (use more if desired)
2 tsp Salt to taste
1 ½ cups fresh basil, chopped
60ml Oil of your choice
1/3 tsp Sarson (mustard) seeds
½ tsp Whole jeera (cumin) seeds
1 tbsp Black peppercorns, roughly ground
1 tbsp Dhania (coriander) powder
½ tbsp Jeera (cumin) powder
2 tbsp Mixed masala
1 tsp Sugar
Heat oil in a medium sized heavy based pot. Add sarson seeds, whole jeera and curry leaves. Once the seeds have splattered , add onions and black pepper. As the onions brown, add garlic and ginger paste. Fry onions until golden brown along with other dry spices. Turn heat down to medium.
Add mixed masala, dhania and jeera powder. Fry for a few seconds. Mix the braai sausages and fry for a few seconds. Stir in the canned tomato and sugar. Turn heat up to high. Cook for a minute. Add rice that has been rinsed in cold water and salt.
Add warm water and stur once. Cover the pot with an airtight lid. Reduce heat to medium once it is boiling.
Add 1 cup of basil and stir in well. Allow to summer until the water is completely absorbed. Steam rice until further cooked. Add 1/2 cup of basil. Mix in lightly with a fork. Rice should steam for 25-30 minutes.