Tamarind and Coconut Pulao Rice

Visit the Indian Food Glossary for information on the ingredients in this recipe
More silk road cooking. My current offering is this spicy, sour rice dish that will not fail to please. I don't often cook with raisins, but in this case, they complimented the cashews and the rice perfectly. Serve with a vegetable soup, such as this Indian Tamarind, Carrot and Coconut Soup and your diners won't ask for much more, except for maybe a piece of fine dark chocolate for dessert.

Tamarind and Coconut Pulao Rice
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

More rice dishes from Lisa's Vegetarian Kitchen:
Curried Rice and Fruit Salad with Fresh Mango Dressing
Wild Rice Chowder with Fresh Coconut and Mushrooms
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


bellini valli said...

Fenugreek seeds, tamarinf paste..I can make this Lisa!!!!

Priya (Yallapantula) Mitharwal said...

wow, looks super delicious Lisa :)

Ivy said...

The rice looks delicious. I have only used coconut in desserts and never used it in savory dishes.

Dave said...

I made this last weekend and it is a very lovely dish. My only question has to do with cooking the rice. Two cups of water to one cup of rice is way more than I would normally use, particularly after soaking, and gave a very sticky texture to the dish. Is this intended? I usually use about 1 1/3 cups water to 1 cup rice to keep the fluffy , slightly dry texture tht I associate with basmati rice.

Lisa said...

I am glad you enjoyed it Dave. I cook rice in different ways. My usual is to soak the rice in about 1 3/4 cups of water, drain and reserve the soaking liquid, air dry the rice for a bit and then simmer until the liquid is absorbed. I enjoyed the texture of the dish but you can of course experiment to suit your preferences.