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Parsee-style Coconut and Cashew Nut Rice
Difficulty level Easy
YIELD Serves 4
Yesterday I introduced you to India's Vegetarian Cooking by Monisha Bharadwaj and today I'm going to give you a recipe from that book.
I always associate Indian cooking with big flavours and bold spicing, but this rice recipe is something entirely different. This has quite a delicate taste and the flavour of the coconut milk really comes through. It also has a variety of textures which makes it interesting to eat. I had leftovers for lunch the next day, and it was still quite good, although you have to remove any cashews because they just turn to mush.
This is a very fast dish to make, with the preparation time at about 10 minutes and the cooking at about 30 minutes, so you could make it for a quick, nutritious supper after work.
INGREDIENTS
| 3 tbsp | vegetable oil or ghee |
| 1 | medium onion, sliced |
| 10 | black peppercorns |
| 3 | cloves |
| 3 | green cardamom pods, bruised |
| 2 | bay leaves |
| 300 g | basmati rice, washed and drained |
| 1 can | light coconut milk |
| salt | |
| 1 | green pepper, seeds removed and sliced |
| 3 tbsp | frozen green peas |
| 2 tbsp | raisins |
| 2 tbsp | cashew nuts |
PREPARATION:
- Heat 2 tbsp of the oil or ghee in a heavy bottomed saucepan and fry the onion until golden brown. Add the whole spices and bay leaves and swirl around for 1 minute. Add about 300 ml of water and bring to the boil.
- Add the rice to the pan together with half of the coconut milk and salt. Bring back to the boil, then reduce the heat and add the green pepper and peas.
- As soon as the liquid has been absorbed add the rest of the coconut milk. Cover the pan and simmer until the rice is cooked through.
- Heat the remaining oil or ghee in a small saucepan and fry the raisins and cashew nuts for 1 minute. Pour over the rice to garnish and serve hot.
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