Ingredients:
Basmati rice: 1 1/2 cups
Mild vegetable oil: 1 1/2 tb
Whole cashews: 1/4 cup
Mustard seeds: 1/2 ts
Fresh hot green chillies: 1
Fresh curry leaves: 10
Coconut milk: 2 cups
Water: 3/4 cup
Salt: 3/4 ts
Grated fresh coconut: 2 tb -- for garnish
The Steps:
Pre - Preparation :
Stem and slit the chillies length-wise.
Preparation :
1) Wash, soak and drain the rice. Set aside.
2) Heat the oil in a heavy, medium-size saucepan
over moderate heat.
3) Add the cashews and fry untilRemove with a
slotted spoon and set
aside.
4) Add the mustard seeds to the pan; when the seeds
begin to sizzle
and splutter, add the chillies and curry leaves.
5) Cook, stirring, for 1 min, then add the rice.
6) Stir and fry until the rice grains are
glistening and coated with
oil, for about 5 mins.
7) Mix together the coconut milk and water; add to
the rice,
sprinkle in the salt and bring to a boil.
8) Reduce heat to low, cover, and simmer until the
rice is tender
and the liquid is absorbed, for about 15 mins.
9) Remove from heat and let the rice stand,
covered, for 5 mins.
10) Uncover and fluff the rice with a fork.
11) Transfer to a heated serving dish and garnish
with fried cashews
and coconut.
12) Serve hot, warm or at room temperature.
Calories: 390 per serving.