Exotic Indian Tangy Rice

Method4 steps · about 40 min

1. 1

   Step 1: Measure the water (4 cups) into a large saucepan and bring to a boil. Add the rice and salt (½ teaspoon), reduce heat to low, cover and simmer for 20 minutes or until rice is tender and the water has been absorbed.

   Cook Rice · 20 minUses 4 cups water · 2 cups long grain rice, rinsed and drained · ½ teaspoon salt, or to taste

2. 2

   Step 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.

   Uses 1/2 tablespoon vegetable oil for cashews · ¼ cup coarsely chopped cashews

3. 3

   Step 3: Heat the remaining oil in the same skillet over medium heat. Add the chile peppers, mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon). Once the seeds start to pop, add the curry leaves (10) and half of the nuts. Cook and stir until fragrant, about 3 minutes. Remove from the heat.

   Uses Remaining 1 1/2 tablespoons oil for tempering · 7 small dried chile peppers · 1 teaspoon mustard seed · 1 teaspoon cumin seed · 10 fresh curry leaves · Half the toasted cashews

4. 4

   Step 4: When the rice is done, transfer it to a serving bowl and stir in the turmeric (1 teaspoon), lime juice (¼ cup) and tamarind paste (2 tablespoons), then mix in the chilies and spices along with the oil from the skillet. Garnish with the remaining nuts and serve with plain yogurt (1 cup) on the side.

   Uses Cooked rice · 1 teaspoon ground turmeric · ¼ cup fresh lime juice · 2 tablespoons tamarind paste · Fried chile and whole-spice tempering with its oil · Remaining half toasted cashews for garnish · 1 cup plain yogurt