Presoak rice for an hour & then rinse well, pick out the dirt. Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute. Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes. Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked. Garnish with cashews, raisins & almonds. Serve with any main curry. Recipe by: Michael Pandya, "Indian Vegetarian Cooking" Posted to recipelu-digest by Sharon Raghavachary
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|Serving Size: 1 Serving (355g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 599 (51%)|
|Amt Per Serving||% DV|
|Total Fat 66.6g||89 %|
|Saturated Fat 53.6g||268 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 22.9mg||7 %|
|Sodium 61.4mg||2 %|
|Potassium 1021.8mg||27 %|
|Total Carbohydrate 139.9g||41 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 134.1g|
|Protein 15.4g||22 %|
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Calories per serving: 1181
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