Cashew Rice
Serves
6
Total Time
1hrs 16mins
Calories
380
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! ...
- Basmati rice395 grinsed
- Water1.75 L
- Cashew nuts70 ghalved
- Urad daal2 tablespoons
- Black peppercorns1 ½ teaspoons
- Coconut2 tablespoonsdried
- Mustard seeds1 teaspoon
- Urad daal1 teaspoon
- Dried chilies1halved
- Chana dal1 teaspoon
- Curry leaves6
- Unsalted butter4 tablespoons
- Salt1 ¼ teaspoons
- Serrano pepper2finely chopped, seeded
Ingredients
- 1. Add basmati rice and water to a clean medium bowl
- 2. Soak - approx 30 min
- 3. Melt unsalted butter in a clean medium cast iron skillet
- 4. Add cashew nuts, stir until toasted then set aside
- 5. Add urad daal, black peppercorns and coconut to a clean large cast iron skillet
- 6. Roast until toasted
- 7. Transfer spices to blender jug, blend until fine then set aside
- 8. Drain rice with sieve then set aside
- 9. Melt unsalted butter in a clean large saucepan
- 10. Add rice and stir until coated
- 11. Add water and salt and bring to boil - high heat
- 12. Simmer - approx 20 min, low heat
- 13. Melt unsalted butter in a clean frying pan frying pan
- 14. Add mustard seeds, urad daal, dried chilies, chana dal and curry leaves to the frying pan
- 15. Cook in frying pan - approx 3 min. When the mustard seeds start to pop, then add chopped green chilies
- 16. Stir - approx 3 min
- 17. Add all spices blends and toasted cashews to the pot with rice
- 18. Mix until combined
- 19. Serve
Method
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