Exotic Indian Tangy Rice
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
52
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 cups
Water1 tsp
Salt (to taste)2 tbsps
Vegetable Oil (divided)1 tsp
Mustard Seed1 tsp
Cumin Seed1 tsp
Ground Turmeric1 cup
Lime Juice (fresh)2 tbsps
Tamarind Paste1 cup
Plain YogurtDirections:
1
Measure the water into a large saucepan and bring to a boil
2
Add the rice and salt, reduce heat to low, cover and simmer for 20 minutes or until rice is tender and the water has been absorbed
3
Heat 1/2 tablespoon of oil in a small skillet set over medium heat
4
Add the cashews and toast until fragrant, about 5 minutes
5
Remove from the heat and set aside
6
Heat the remaining oil in the same skillet over medium heat
7
Add the chile peppers, mustard seeds and cumin seeds
8
Once the seeds start to pop, add the curry leaves and half of the nuts
9
Cook and stir until fragrant, about 3 minutes
10
Remove from the heat
11
When the rice is done, transfer it to a serving bowl and stir in the turmeric, lime juice and tamarind paste, then mix in the chilies and spices along with the oil from the skillet
12
Garnish with the remaining nuts and serve with plain yogurt on the side