Ingredients:
3 cups basmati rice, cooked
3 tablespoons virgin olive oil
30 curry leaves, finely minced ( small to med)
2 garlic cloves, chopped fine
1/4 cup onions, minced
1/4-1/2 teaspoon garam masala
2 teaspoons plain breadcrumbs
1 teaspoon sea salt
1/4 teaspoon black pepper
3 whole curry leaves, for garnish
Directions:
Heat olive oil in a large sautee pan.
When hot, add the finely chopped curry leaves, onion, and garlic.
Sautee over low heat until the fragrance whafts-up and the onions are tender, about 5 minutes. Watch that the leaves don’t burn.
Add garam masala and cook for one minute.
Add the bread crumbs and stir for a minute.
Add the cooked rice and with a spatula, turn over until thoroughly coated, being careful not to mash the rice.
Add salt and pepper to taste and combine carefully.
Garnish with the whole curry leaves.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.