Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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