Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
Every good curry needs a rice accompaniment. Here, Alfred Prasad demonstrates how to get this traditional side just right in this simple Indian basmati rice recipe.
Measure the raw rice in a measuring jug. This will determine how much water is needed, as the amount of water required is double the liquid measure of rice
Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).