Bombay Rice Salad is simple to prepare and always a hit. If you are not a big fan of raisins add something else, dried apricots, cranberries whatever you like. Raisins are traditional but who cares. Serve this with a simple roast chicken or grilled fish, maybe lamb chops.
Bombay Rice Salad
3 cups cooked rice (1 cup uncooked)
1/2 cup raisins (or dried fruit of your liking)
1/2 cup chopped celery
1/2 cup of good mayonnaise or plain yogurt
1 teaspoon curry
1 teaspoon salt
1/2 cup chopped peanuts for garnish
Combine the cooked rice with all the ingredients (except the nuts) while the rice is still slightly warm; this helps it to absorb the flavors. Refrigerate, and when ready to serve, garnish with peanuts. This salad is at its best served just slightly cool, not over chilled.