Ingredients
The following ingredients have 4 Servings
- 2-3 tablespoons cooking oil/butter/Ghee
- ⅓-½ cup cashew, (optional)
- 1 teaspoon cumin spice
- ½ teaspoon cardamom spice
- ½ teaspoon smoked paprika
- ¼ teaspoon curry spice
- ½ teaspoon star anise
- 1 teaspoon pepper flakes (optional)
- 1 bay leaf
- 1 cinnamon stick
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 small jalapenos pepper, (deseeded and chopped)
- 1 medium onion, (chopped)
- 1-2 tomatoes, (chopped)
- 1 small red bell pepper, (chopped)
- 2 cups Basmati rice
- 4 cups liquid, (broth or water, and/or coconut milk)
- 1½ teaspoon salt or more, (adjust to taste)
- ½ teaspoon white/black pepper
Instruction
- Heat a saucepan with oil/butter. Sauté the cashews for about 2 -3 minutes.
- Then add all the spices – cumin, cardamom, smoked paprika, curry, star anise, pepper flakes, bay leaf, and cinnamon stick. Stir for about 1 minute. Throw in the garlic, ginger, jalapeños pepper, and onions. Continue cooking for another minute. Add tomatoes, bell pepper and continue cooking for about 2-3 minutes
- Stir in the rice and cook for about 2 minutes, then add 4 cups of broth /coconut milk, salt, and pepper, and bring to a boil.
- Reduce heat, cover, and simmer until rice is completely cooked - about 18- 20 minutes. As the rice cooks, you may add more stock if needed. Once it's cooked, fluff the rice and remove the cinnamon stick, bay leaf and serve.
