Indian Rice Veg
HT ACC Indian 45mins
4 Hot Vegetarian Grains
Dried Fruit Nuts Vegetables Spices Accompaniments
Ind Gluten Wheat Free Eggless India Asia
and Black Pepper
tbsp Lemon Juice
tbsp Olive Oil
tbsp Cashew Nuts
teasp Fennel seeds
teasp Cumin seeds
teasp White Mustard Seeds
teasp Ground Turmeric
Place the rice in a sieve and rinse thoroughly under cold running water; pick over
the rice, then drain well. Pour 1L/2pts water into a very large saucepan, add a
teaspoon of salt and the lemon juice and bring to the boil over medium heat.
When the water is bubbling vigorously, gradually dribble in the rice. Stir once to
dislodge any grains stuck to the bottom of the pan. Then cover the pan and simmer
the rice for 15-18 minutes, until tender but not mushy.
Turn the cooked rice into a colander and rinse thoroughly with hot water. Shake
out all excess moisture and fluff the rice with a fork. Cover the rice and reserve.
Heat 50g/2oz of the butter with the olive oil in a frying-pan. Add the finely chopped
onion and fry until transparent. Remove the onion with a slotted spoon and
Add the cashew nuts and sultanas to the pan and fry for a few minutes more. Then
add the fennel, cumin and white mustard seeds to the pan together with the ground
powdered turmeric. Stir in the remaining butter and cook, stirring constantly,
for 2 minutes. Remove the pan from the heat.
Just before serving, add the fried onion to the nut, sultana and spice mixture and
gently heat through. Then add the drained rice and toss gently over low heat until
hot. Season to taste with salt and freshly ground black pepper, then turn into a
heated serving dish.