Tamarind and Coconut Pulao RiceMore rice dishes from Lisa's Vegetarian Kitchen:
Adapted from Silk Road Cooking
1 cup of basmati rice
2 tablespoons of peanut oil
1/2 cup of raw, unsalted, cashew nuts, broken into bits
1/2 cup of raisins
1/2 teaspoon of asafetida powder
1 teaspoon of brown or black mustard seeds
1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
1/2 teaspoon of mixed pepper corns
1/2 teaspoon of fenugreek seeds
1/4 cup of sesame seeds
3 hot green chilies, seeded and finely chopped
2 - 3 tablespoons of tamarind paste
2 tablespoons of sugar
1 teaspoon of sea salt
2/3 cup of coconut flakes or powder (or a combination of both)
1 cup of fresh parsley, or cilantro, chopped
Rinse the rice well in a strainer. Transfer to a bowl and soak for at least an hour. Drain and air dry for 20 - 30 minutes. In a medium pot, bring the rice to a boil with 2 cups of water. Reduce the heat to low and cover and simmer for 15 - 20 minutes, or until the liquid is absorbed. Set aside.
Heat 1 tablespoon of oil in a wok or medium heavy bottomed pot over medium heat. When hot, add the cashews and raisins and stir and fry for a few minutes. Remove with a slotted spoon and set aside.
In the same pan, heat another tablespoon of oil over medium heat. When hot, add the asafetida, mustard seeds, coriander seeds, cumin seeds, peppercorns, fenugreek seeds and sesame seeds, and stir and fry for 30 seconds - 1 minute. Add the chopped chilies and stir and fry for another 30 seconds.
Now add the tamarind paste, sugar, sea salt and stir well to combine. Add the cooked rice, along with the coconut and stir to combine. Cover and gently cook for another 5 minutes. Toss in the nut mixture and parsley or cilantro and gently fluff with a fork. Serve hot.
Serves 4 - 6
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Arborio Rice Pudding
Black Mustard Seed Rice
On the top of the reading stack: Sarabeth's Bakery: From My Hands to Yours
Audio Accompaniment: a meowing cat