This recipe came from my Indian cooking teacher. He uses only basmati rice. If you are unfamiliar with any of the ingredients or my preparation method, please e-mail me, and I will try to help. Recipe By: Raghaven Iyer. Wash rice in several rinses of cold water until the water is clear. Cover the rice with water and let sit for at least 1/2 hour. In a stockpot, heat the ghee and pop the mustard seeds with a cover on. Add the cumin seeds, cinnamon, cloves, Karhi leaves, peppercorns, sesame seeds, cashews, and peanuts. Add the vegetables and cook al dente. Add the ground coriander, turmeric, coconut, and salt. Drain the rice, then add it and water (to cover rice by 1/2 inch) and bring to a boil with the cover off. When most of the water has boiled away place a tight fitting lid on the pot. If you have an electric stove turn the heat off and let the rice rest for 5-10 minutes. If using gas turn it down as far as you can and simmer for 5-10 minutes. Stir in the cilantro. BNAJ39A@PRODIGY.COM (MS JO ANN C RECH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 188 (29%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 20.3mg||6 %|
|Sodium 180mg||6 %|
|Potassium 481.3mg||13 %|
|Total Carbohydrate 102.6g||30 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 96g|
|Protein 14.3g||20 %|
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Calories per serving: 644
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