Prep Time: 10 mins | Cook time: 15 mins | Total time: 25 mins
Course: Main | Servings: 3
Difficulty level: Easy
Ingredients:
- 1 cup uncooked aged white rice (your choice of variety), washed and drained
- 2 cups water
- 2 tbsp ghee
- 10-15 cashewnuts or a handful of peanuts
- 1 tbsp urad dhuli dal
- ½ tsp mustard seeds
- 1-2 red chilli, destemmed and broken into halves
- 1-2 green chilli, chopped
- 1 tsp finely chopped ginger
- 15-20 curry leaves
- 1 small pinch hing
- 1 cup grated fresh coconut
- ½ tsp salt
Instructions:
- Cook rice, making sure not to get it mushy. Once cooked, fluff it up with a fork and cool
- Pour ghee into a pan and heat. Add the cashewnuts and fry them until golden. Remove and set aside, leaving the drained ghee in the pan
- Add urad dal to the ghee and fry until light golden.
- Add mustard seeds and red chilli and let the mustard seeds crackle.
- Add ginger, green chilli and curry leaves. Saute for about 45 seconds, until the curry leaves turn crisp. Add hing
- Add 1 tbsp water and cook until the water evaporates
- Add grated coconut and salt. Stir to mix
- Add boiled rice and mix well. Turn off the heat. Taste and adjust salt if required.
- Add roasted cashewnuts and mix
- Enjoy hot, serving as is or with plain yogurt on the side