A lovely alternative to plain rice. If you can't get ghee, use clarified butter
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Ingredients
- 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
Nutrition
Calories: 538kcalCarbohydrates: 65gProtein: 11gFat: 27gSaturated Fat: 14gCholesterol: 19mgSodium: 602mgPotassium: 371mgFiber: 5gSugar: 4gVitamin A: 79IUVitamin C: 43mgCalcium: 62mgIron: 3mg
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