Exotic Indian Tangy Rice

Directions

1. Measure the water into a large saucepan and bring to a boil. 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.
2. Heat 1/2 tablespoon of oil in a small skillet set over medium heat. Add the cashews and toast until fragrant, about 5 minutes. Remove from the heat and set aside.
3. Heat the remaining oil in the same skillet over medium heat. Add the chile peppers, mustard seeds and cumin seeds. Once the seeds start to pop, add the curry leaves and half of the nuts. Cook and stir until fragrant, about 3 minutes. Remove from the heat.
4. 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. Garnish with the remaining nuts and serve with plain yogurt on the side.

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Reviews (3)

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15

michele

Feb. 15, 2011

"It is easy to make :) sometimes I have difficulty with Indian cookery as I'm a spin and toss cook and so getting careful with measurements (since I am not sure what I am doing) makes it complicated f..." See moreor me. with this one I decided to pay attention to the recipe, no additions or omitions, but I did add more cashews (love 'em) and a few less curry leaves (had to go to a specialty shop for those) and a couple less peppers as I am not fond of TOO much heat. the result was sour and tangy as you said, which I am glad you did otherwise I wouldn't have been able to describe the tast combination. and I always love cooking cumin seeds the way they pop around the pan. thanks so much! hope to see more of your recipes."

6

D&D'S MOM

Jun. 3, 2011

"Love Indian food. My family loved this...." See more"

1

VIVNIDHI

Apr. 11, 2012

"Made with brown rice & no red chilies!..." See more"