| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 4 | Servings |
INGREDIENTS
| 3 | tb | Ghee |
| 1 | ts | Cumin seeds |
| 1 | pn | Turmeric |
| 2 | Cloves | |
| 4 | Black peppercorns | |
| 2 | Black or brown cardamom pods | |
| 2 | c | Dried coconut |
| 2 | c | Brown rice |
| 3 3/4 | c | Water |
| 1 1/2 | ts | Salt |
| 1 | tb | Chopped almonds |
INSTRUCTIONS
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 <[email protected]> on Feb 06, 1998
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