Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Basmati white rice
2 c Water
1 ts Salt
3 tb Ghee
1/2 c Raw cashew pieces
1/2 tb Yellow split peas
1 ts Black mustard seeds
1/2 ts Turmeric
1/3 c Lemon juice
3 tb Coarsely chopped coriander
1/4 c Shredded coconut

Wash rice. Bring water to a boil. Stir in rice, salt 1/2 tb ghee.
Cover with a tight-fitting lid. Reduce heat to very low gently
simmer, no peeking, for 20 to 25 minutes. The rice should be light
fluffy the water should be absorbed.

Set side, leaving covered.

Heat the remaining ghee in a small pot over a moderate heat till hot.
Drop in the cashews stir fry till golden brown. Remove with a
slotted spoon pour over rice. Cover the rice again.

Raise the heat slightly toss in the split peas mustard seeds (you
can omit the peas) fry till the seeds turn grey sputter.

Pour the fried seeds into the rice sprinkle with turmeric, lemon
coriander. Gently fold till well mixed.

Garnish each serving with coconut.

For a variation, substitute lime juice for lemon juice.

Yamuna Devi, The Art of Indian Vegetarian Cooking.

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