I always use ghee for this particular recipe but if you can’t get it, replace with clarified butter.
A lovely alternative to plain rice and will serve at least 4 as a side dish
2 tbsp ghee or clarified butter
1 red onion, thinly sliced
1 tsp yellow mustard seeds
100g raw cashew nuts
50g desiccated coconut
250g basmati rice
1 tsp salt
600ml cold water
3 cardamom pods, bruised
1 cinnamon stick
8 fresh curry leaves
Melt the ghee in a medium size saucepan over a medium heat. Add the onion and cook to 10-12 minutes, stirring occasionally until soft but not browned.
Add the mustard seeds and cook for 2 minutes until they start to pop. Add the cashews and coconut, give it all a good stir and brown for a few minutes stirring all the time so the coconut doesn’t stick to the bottom. Transfer to a dish and keep warm.
Place the rice, water, cardamom, cinnamon, salt and curry leaves in the pan. Stir to combine, bring to a boil over a high heat. Reduce the heat to low and simmer to 10-12 minutes or until the liquid has absorbed and the rice is cooked. Remove from the heat and leave covered for 2 minutes.
Fluff with a fork and remove the cinnamon stick and cardamom pods, stir the onion and cashew mixture through the rice, check seasoning and serve
- 2 tbsp ghee
- 1 red onion thinly sliced
- 1 tsp yellow mustard seeds
- 100 g cashew nuts (raw)
- 50 g desiccated coconut
- 250 g basmati rice
- 1 tsp salt
- 600 ml cold water
- 3 cardamom pods bruised
- 1 cinnamon stick
- 8 curry leaves
Instructions
- Melt the ghee in a medium size saucepan over a medium heat. Add the onion and cook to 10-12 minutes, stirring occasionally until soft but not browned.
- Add the mustard seeds and cook for 2 minutes until they start to pop. Add the cashews and coconut, give it all a good stir and brown for a few minutes stirring all the time so the coconut doesn't stick to the bottom. Transfer to a dish and keep warm.
- Place the rice, water, cardamom, cinnamon, salt and curry leaves in the pan. Stir to combine, bring to a boil over a high heat. Reduce the heat to low and simmer to 10-12 minutes or until the liquid has absorbed and the rice is cooked. Remove from the heat and leave covered for 2 minutes.
- Fluff with a fork and remove the cinnamon stick and cardamom pods, stir the onion and cashew mixture through the rice, check seasoning and serve
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