This is a spicy rice dish with dried fruit, coconut, almonds or cashews and Indian spices. It's a nice pantry recipe for when you don't want to go to the store--you can really use whatever dried fruit and nuts you have around. It would go well with a simple, citrusy chicken or fish recipe, or you could add chickpeas or other legumes to make it a main dish. —clintonhillbilly
Small onion, chopped
Unsweetened shredded coconut
Chopped dried fruit or raisins
Sliced almonds or other nuts
Black mustard seeds
Whole cumin seeds
Crushes red pepper flakes
Canola or other oil
Juice of 1 lime
In This Recipe
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.