Recipe Ingredient
- 2 cups Basmati rice
- 1/2 tsp ground turmeric
- 2 tbsp cashewnuts, soak in 1 cup water for an hour and drain
- 1/2 a coconut, grated and squeezed with 3 cups water to obtain coconut milk
- 5 coriander leaves, chop
- 2 tbsp margarine
- 1/2 onion, chop
- 2 cardamoms
- 1 stalk curry leaves
- 2 green chillies, seed and coarsely chop
- Large pinch of salt
- 2 tbsp lemon juice
Instructions
- SOAK rice in enough water to cover for one hour. Add ground turmeric. Drain.
- Heat margarine, fry cashewnuts, cardamoms, chopped onions, curry leaves and green chillies for two to three minutes. Add the soaked rice and salt. Stir for two minutes.
- Add coconut milk, lemon juice and coriander leaves. Cover and cook on a low heat for a further eight to 10 minutes or until rice turns fluffy. Serve rice with the tasty curry dishes.
