Indian fried rice (Junglee pilau) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 276) by Meera Sodha

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for optional add-ins.

  • clcorbi on March 15, 2017

    Absolutely delicious and a nice change of pace from our normal, Asian-inspired fried rices. This is a really great recipe to have on hand because most of the ingredients are pantry staples for us. We had some leftover takeout crab curry which I used as the base of the dish. The result was so bright and flavorful from the extra spices and squeeze of lemon, which really makes the dish. I imagine this fried rice treatment would still be delicious without any leftover curry, as well.

  • Rutabaga on September 24, 2015

    It's nice to try fried rice with a little bit of Indian flavor for a change. Like most basic fried rice recipes, this one is very versatile, and if you have leftover rice it's highly likely you already have all the other ingredients called for. Cooking the rice on moderately low heat with the lid on yielded very good results without any problematic sticking to the pan. Frozen peas are perfect here, as they will still be bright green when the dish is done.

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