Prepared by Videhi Sivurusan

CategoryDifficultyBeginner
Cook Time45 minsTotal Time45 mins

Ingredients
 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
 60 ml Oil of your choice
  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

Method

1

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.

2

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.

3

Add warm water and stur once. Cover the pot with an airtight lid. Reduce heat to medium once it is boiling.

4

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.

Ingredients

Ingredients
 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
 60 ml Oil of your choice
  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

Directions

1

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.

2

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.

3

Add warm water and stur once. Cover the pot with an airtight lid. Reduce heat to medium once it is boiling.

4

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.

Rice with Basil and Tomato
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How can we help you?

General Enquiries

Telephone

+27 31 700 3022

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