Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice Ethnic
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Basmati white rice
2 c Water
1 t Salt
3 tb Ghee
1/2 c Raw cashew pieces
1/2 tb Yellow split peas
1 t Black mustard seeds
1/2 ts Turmeric
1/3 c Lemon juice
3 tb Coarsely chopped coriander
1/4 c Shredded coconut
Wash rice. Bring water to a boil. Stir in rice, salt
& 1/2 tb ghee. Cover with a tight-fitting lid. Reduce
heat to very low & gently simmer, no peeking, for 20
to 25 minutes. The rice should be light & fluffy &
the water should be absorbed.
Set side, leaving covered.
Heat the remaining ghee in a small pot over a moderate
heat till hot. Drop in the cashews & stir fry till
golden brown. Remove with a slotted spoon & pour over
rice. Cover the rice again.
Raise the heat slightly & toss in the split peas &
mustard seeds (you can omit the peas) & fry till the
seeds turn grey & sputter.
Pour the fried seeds into the rice & sprinkle with
turmeric, lemon & coriander. Gently fold till well
mixed.
Garnish each serving with coconut.
For a variation, substitute lime juice for lemon juice.
Yamuna Devi, The Art of Indian Vegetarian Cooking.
