Cashew Rice
By
Kathy Gori
Published:
This is a spicy delicious rice. If you can't get your hands on urad dal, don't worry, it will be fine without it. This recipe serves 6 and it was all gone at the end of the evening! Try it, you won't be sorry! Another great thing about this dish, you can make this rice about 1 hour ahead of time. Just keep it tightly covered in a 200 degree oven so it stays warm but does not dry out.
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Cook time:
Total time:
Yield: 6 servings
Ingredients:
basmati rice,
black peppercorns,
cashew nuts,
coconut,
curry leaves,
dried chilies,
lentils,
mustard seeds,
salt,
serrano pepper,
split peas,
unsalted butter,
water,
Directions:
1. Get a clean medium bowl
2. Add rinsed basmati rice
3. Add water
4. Soak for approx 30 minutes
5. Get a clean medium cast iron skillet
6. Add unsalted butter
7. Heat until melted
8. Add halved cashew nuts
9. Stir until toasted then set aside
10. Get a clean large cast iron skillet
11. Add lentils
12. Add black peppercorns
13. Add dried coconut
14. Roast until toasted
15. Transfer dry masala to blender jug
16. Blend until fine then set aside
17. Drain soaked and drained rice then set aside
18. Get a clean large saucepan
19. Add unsalted butter
20. Heat until melted
21. Add soaked and drained rice to large saucepan
22. Stir until coated
23. Add water
24. Add salt
25. Boil on high heat
26. Simmer for approx 20 minutes on low heat
27. Get a clean frying pan
28. Add unsalted butter
29. Heat in frying pan until melted
30. Add mustard seeds
31. Add lentils
32. Add halved dried chilies
33. Add split peas
34. Add curry leaves
35. Cook in frying pan for approx 3 minutes
36. Add finely chopped, seeded serrano pepper
37. Stir for approx 3 minutes
38. Transfer frying pan to large saucepan
39. Transfer ground masala mixture to large saucepan
40. Stir
41. Transfer cashews to large saucepan
42. Mix until combined
43. Serve