Sesame Rice

March 22, 2016


Author Notes: Sesame is one of the original food ingredients that's been around in Indian cuisine for just about EVER, along with turmeric and Long pepper. It was a vital source of fats and vital micro nutrients, not to mention it probably was an extremely prolific crop, essential to early civilization. While Sesame is extensively used in daily cooking, most often as oil, There are dishes dedicated as spiritual offerings that use the black variety to good use. One such dish is the traditional Sesame Rice usually made on Saturdays, the day dedicated to 'Shani' or Saturn. the presiding deity responsible for plying human beings with adverse or trying times in life.
The rebel in me tends to take the route of believing that for such trying times, such a delicious tasting dish is more than welcome as comfort food.
I've made this particular recipe with equal quantities of black and white sesame seeds, for the color and a deeper flavor that the black variety confers, but feel free to use just one type.
Panfusine

Makes: 4 cups

Ingredients

  • 1/4 cup black sesame seeds
  • 1/4 cup white sesame seeds (unpolished with the outer hull intact)
  • 2 Arbol chiles
  • 4 cups cooked Basmati rice
  • 1 tablespoon mustard seeds
  • 1 tablespoon Split dehusked Urad Dal
  • 1/4 cup Broken Cashewnuts
  • 1 sprig curry leaves, torn
  • 1 -2 tablespoons coconut palm or muscovado sugar (or powdered jaggery) (Optional)
  • Salt to taste
  • 2-3 tablespoons untoasted sesame oil (as required)

Directions

  1. Fluff up the cooked basmati rice in a large mixing bowl
  2. Toast the sesame seeds along with one of the arbol chile broken into bits until the seeds pop (the heat will cause the chile bits to brown beautifully). Allow to cool, transfer to a coffee mill and pulse about 10 times to obtain a coarse blend. Set aside.
  3. Heat the Sesame oil in a skillet until it glistens. Add the mustard seeds, the remaining Arbol chile the split Urad dal, once the mustard sputters and the dal turns golden, add the torn curry leaves , cashews and salt into the oil. Allow the Cashews to turn color and pour this whole mix into the basmati rice.
  4. Add the sesame powder to the rice and fold it until all the ingredients are well combined and the sesame coats the grains of rice evenly. Sprinkle the sugar as required and serve warm.

More Great Recipes:
Grains|Mustard|Rice|Sesame Oil|Make Ahead|Serves a Crowd|Fall|Winter|Vegan|Gluten-Free|Vegetarian|Breakfast

Reviews (3) Questions (0)

3 Reviews

AntoniaJames March 22, 2016
Wow. I've been wanting a rice dish like this for ages. Cannot wait to try it. ;o) P.S. Gorgeous photo, too!
 
Author Comment
Panfusine March 22, 2016
Thanks AntoniaJames, BTW, feel free to replace the arbol chile with 4-5 peppercorns while toasting the sesame, and ignore the other arbol chile in the tempering. It tastes fabulous. My Grandmom used to make it that way.
 
AntoniaJames March 23, 2016
Thank you! You're the best. ;o)