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Portuguese Rice Skillet Portoville
2026 June 12
Rice dishes combined with fresh fruit, vegetables, salad and pulses make for a delicious and healthy lunch. They’re quick to prepare and are ideal when you’re short on time for cooking.
Cut the aubergines into cubes and soak them in cold salted water for about half an hour. Prepare the other vegetables. Heat the ghee in a cast-iron pan. Grind the spices, except for the cumin, in an electric coffee grinder. First add the cumin, then the remaining spices and the finely chopped chilli, and fry them with the rice. Stir the mixture for 5 minutes using a wooden spoon. Drain the aubergines and add them to the pan; fry gently for 5 minutes, stirring continuously. Add the remaining vegetables and the tinned tomatoes, and continue to fry for a further 2 minutes. Deglaze with hot water, add a pinch of sugar, season with salt and cook for about 15 minutes until everything is cooked through.
These go well with dal dishes served with puris, chapatis or papadams and cucumber raita. And to finish, a freshly made yoghurt lassi. Enjoy your meal!
Ingredients for 2 people
- 1 cup of basmati rice
- 1/2 cup of diced red and yellow peppers
- 1 small courgette, diced
- 4–5 cups of water
- 1 tsp Ghee
- 1/4 tsp whole cumin
- 1/4 tsp coriander seeds
- 3 pinches Asafoetida
- 1/2 cup finely diced carrots
- 1/2 cup aubergine, finely diced
- 4 ripe tomatoes, peeled and puréed
- 2 tbsp cold-pressed olive oil
- 1 small chilli, finely chopped
- 1/4 tsp black pepper
- 1/4 tsp turmeric
- 3 pinches of ground saffron, salt and sugar
