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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe is taken from the The Spice Trail cookbook which says the recipe is a blend of North and South Indian cuisines. The tangy flavor of mustard seeds and the unique flavor of curry leaves give this dish its character. Ingredients:
3 tablespoons ghee (or vegetable oil) |
1/2 tablespoon mustard seeds |
1/3 tablespoon cumin seed |
2 tablespoons peanuts |
3 tablespoons cashew nuts |
3 ounces frozen green peas |
curry leaf (optional) |
1/2 tablespoon ground turmeric |
1 cup long-grain rice |
2 cups water |
salt |
3 ounces shredded fresh coconut (or frozen) |
2 tablespoons cilantro leaves, chopped |
Directions:
1. Heat the ghee or vegetable oil in a saucepan. Add the mustard seeds. Whey they start to sputter, add the cumin seeds, peanuts, cashew nuts, peas curry leaves and turmeric. Stir-fry for 2-3 minutes. Add the rice and fry carefully until the grains are well coated in oil. Add the water and salt, stir well and bring to a boil. Reduce the heat, cover and cook for 15-20 minutes until done. Remove from the heat and fluff with a fork. Garnish with the shredded coconut and coriander and set aside for 5 minutes before serving.
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