Ingredients

The following ingredients have 5 Servings
  • 1 cup Basmati rice
  • 2.25 cups Water
  • 1 Small onion, chopped
  • 4 tablespoons Unsweetened shredded coconut
  • 1/4 cup Chopped dried fruit or raisins
  • 1/4 cup Sliced almonds or other nuts
  • 1 tablespoon Curry powder
  • 1/2 teaspoon Black mustard seeds
  • 1/2 teaspoon Whole cumin seeds
  • 1/2 teaspoon Crushes red pepper flakes
  • 1 tablespoon Canola or other oil
  • Juice of 1 lime
  • Salt

Instruction

  • Cover basmati rice with water in a bowl and swish around with a spoon or your finger to release excess starch from the rice. When the water is cloudy, drain and repeat at twice more. Combine rice and 2.25 cups water in a saucepan, salt water, bring to a boil, cover, and simmer. Depending on whether you are using brown or white rice it will take 20-25 minutes to cook.
  • While rice is cooking, gently sauté onions in oil in heavy-bottomed skillet till soft and slightly sweet, around 8-10 minutes. At this point add curry powder and dried fruit to rice, replace lid and continue cooking on low heat. I have used dried apricots, dates, and golden raisins with success, you can use whatever dried fruit you have on hand. Golden raisins are my personal favorite in this dish.
  • Add black mustard seeds and cumin seeds, raise heat and sauté for one minute. Add crushed chili, coconut, and sliced almonds or other nuts and saute for a couple of minutes, stirring frequently. Turn off heat.
  • When rice is cooked, add rice mixture to skillet and stir to combine with almond, coconut, onion and spice mixture. Squeeze juice of a lime over and serve.