Recipe By : The Fabled Rices Of India by Laxmi Hiremath
Serving Size : 6 Preparation Time :0:00
Categories : Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Basmati rice
1 1/2 tb Mild vegetable oil
1/4 c Whole cashews
1/2 ts Mustard seeds
1 Fresh hot green chiles --
- stemmed and slit lengthwise
10 Fresh kari leaves
2 c Coconut milk
3/4 c Water
3/4 ts Salt
2 tb Fresh coconut -- grated,
- for garnish
The Malabar Coast is a historic spice trade center in what is now the
state of Kerala in Southern India. This area's lush tropical
landscape is dotted with swaying coconut palms, and Keralite cooks
use the milk and meat of coconuts in all sorts of dishes, including
rice.
Wash, soak and drain the rice. Set aside. Heat the oil in a heavy,
medium-size saucepan over moderate heat. Add the cashews and fry
until lightly browned, 4 to 5 minutes. Remove with a slotted spoon
and set aside.
Add the mustard seeds to the pan; when the seeds begin to sizzle and
splutter, add the chiles and kari leaves. Cook, stirring, for
1 minute, then add the rice. Stir and fry until the rice grains are
glistening and coated with oil, about 5 minutes.
Mix together the coconut milk and water; add to the rice, sprinkle in
the salt and bring to a boil. Reduce heat to low, cover, and simmer
until the rice is tender and the liquid is absorbed, about 15 minutes.
Remove from heat and let the rice stand, covered, for 5 minutes.
Uncover and fluff the rice with a fork. Transfer to a heated serving
dish and garnish with fried cashews and coconut.
Serve hot, warm or at room temperature.
Yield: 6 Servings
Per serving: 390 cal, 6 g protein, 42 g carbs, 23 g fat (16 g sat),
0 mg cholesterol, 280 mg sodium, 2 g fiber.
