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Ingredients:
• 350 g peeled basmati rice
• 600 ml water with ¼ tsp salt
• 1 chili pepper
• 40g ghee
• 4 tbsp cashews
• 3 tbsp desiccated coconut
• 1 tsp mustard seeds
• ¼ tsp turmeric
• 4 cloves
Preparation:
1. Wash the basmati rice thoroughly and bring it to the boil in the salted water, cover and simmer over a low heat for 15 minutes and let it simmer for another 10 minutes at the lowest heat.
2. De-seed the chili pepper and cut into thin rings. Finely chop fresh ginger.
3. Heat ghee in a pan, add cashews, chili peppers, ginger root and coconut flakes and fry until light brown while stirring.
4. Add mustard seeds, turmeric and cloves and stir until the mustard seeds begin to pop. Carefully fold the spice and nut mixture into the rice.
5. Finely chop the bunch of parsley or a few sprigs of coriander and mix into the rice.
6. Drizzle the rice with the juice of 2-3 lemons and stir in with a fork and fluff up. Let it steep on the stove for another 5 minutes.
Serving tip: A creamy lentil or mungdhal and carrot vegetables with fresh ginger and grated lemon peel go well with this.😉
Have fun trying it out! 😋💚
