Presoak rice for an hour & then rinse well, pick out the dirt. Heat ghee in
a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns &
cardamom. Stir for about a minute. Stir in coconut. Saute till golden. Add
rice & continue sauteing, over medium heat for 2 minutes. Pour in water,
add salt, bring to a boil, lower heat, cover & cook for about 20 minutes,
until the water has evaporated & the rice is cooked. Garnish with cashews,
raisins & almonds. Serve with any main curry.
Recipe by: Michael Pandya, "Indian Vegetarian Cooking"
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 06, 1998
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