Contributed by: Asma Baig Cooking time: As Required
Ingredients:
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
Serves 4
Method:
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.