Ingredients
- 5 Fry’s Original Hot Dogs, sliced diagonally
- Oil of your choice
- Sarson (mustard) seeds
- Whole jeera (cumin) seeds
- Curry leaves
- Large onion (replace with asafoetida if desired)
- Cloves
- Star anise
- Cinnamon stick, 5cm long
- Garlic and ginger paste
- Mixed masala
- Dhania (coriander) powder
- Jeera (cumin) powder
- Large capsicum, chopped into 1.5 cm squares
- Whole plum tomatoes
- Sugar
- Basmati rice, rinsed in cold water
- Salt
- Warm water
- Dhania (coriander) chopped
Zesty Hot Dog Rice
Method
Heat oil for 2-3 minutes in a medium size heavy based waterless pot. Add sarson seeds, whole jeera and curry leaves and allow to cook until golden brown or until the seeds have splattered. Add in onions, cloves, star anise and cinnamon.
As the onions start to brown add garlic and ginger paste. Turn heat down to low when onions are browned.
Add the masala, dhania and jeera powder. Fry for a few seconds. Mix the hot dogs, green chillies and capsicum and fry for a few seconds.
Add the tin of tomato and sugar and cook on high for a few minutes. Add the rice, stir and season with salt.
Reduce heat to medium, add 1/2 of the chopped dhania and allow to simmer until all the water has been absorbed and rice is cooked (25-30 minutes).
Submitted byBelinda Jeffery
Tips and Tricks
If you can’t get access to star anise, you can substitute by using allspice or fennel seeds. The aniseed flavour in both of these alternatives will mean you get a similar flavour to the real thing.
Store tomatoes at room temperature and out of direct sunlight. Shift them to the fridge when they’re at risk of becoming over-ripe to slow the ripening process.
Cooked rice can be frozen and saved for another meal. We recommend consuming within 2 weeks of freezing for maximum taste and to avoid freezer burn.
