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Fully Loaded Gunpowder Rice

Fully Loaded Gunpowder Rice
Fully Loaded Gunpowder Rice

Are you looking for a dish to satisfy your spicy cravings? Look no further! This Fully Loaded Gunpowder Rice is packed with flavours and it's seriously hot. We recommend serving with lots of Kachumber and Raita in case you need a little cooling off!

Serves 2 as a main, 4 as a side


Before you start

Saucepan | High sided frying pan | Box grater


For the rice

  • 500g baby potatoes
  • 1 tsp turmeric powder
  • 2 tbsp vegetable oil
  • 2 spring onions
  • 2 cloves garlic
  • 2 inches ginger
  • 200g peas
  • 2 tbsp gunpowder spice
  • 2 250g bags microwavable basmati rice
  • 1 tbsp vegan butter
  • 30g coriander
  • Salt and pepper to taste

To serve

  • Mango chutney
  • Kachumber
  • Raita


  1. 1.

    Prepare the potatoes | Cut the potatoes into 1cm chunks, place the chunks in a saucepan, cover with water, add the turmeric and a sprinkle of salt, put the pan on the stove, bring to the boil over high heat and simmer for 6-7 minutes | Drain the potatoes and set to one side

  2. 2.

    Prepare the ingredients | Trim and finely slice the spring onions | Peel and grate the garlic and ginger with the fine side of the box grater

  3. 3.

    Time to fry | Cook the rice according to packet instructions | Rip the coriander leaves off the stalks, discard the stalks and finely slice the leaves | Warm the vegetable oil in the pan over medium heat | Add the potatoes to the pan and fry for 4-5 minutes, stirring occasionally | Add the spring onions, garlic and ginger and stir for 3-4 minutes | Add the peas and gunpowder spice and stir for 1 minute | Add the rice and butter to the pan and fold to combine | Taste and season to perfection with salt and pepper | Add the coriander and fold to combine

  4. 4.

    Time to serve | Spoon the rice into serving bowls and serve immediately | We recommend serving with mango chutney, raita and kachumber