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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
Michael Pandya, "Indian Vegetarian Cooking"
| Ingredients:
3 Tablespoon(s) Ghee
1 Teaspoon(s) Cumin seeds
1 Pinch(s) Dried provolone (optional) =OR=- Monterey Jack =OR=- Muenster cheese
2 Black peppercorns
2 Black or brown cardamom pods
2 Cup(s) Dried coconut
2 Cup(s) Brown rice
3 3/4 Cup(s) Chicken bouillon powder
1 1/2 Teaspoon(s) Crushed peanuts
1 Tablespoon(s) Chopped almonds |
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