An aromatic and flavorful rice to serve with your curries.
30 ml Canola Oil
5 g Mustard Seeds
4 Dried Red Chilis (whole)
12-14 Curry Leaves
100 g Unsweetened Coconut (grated)
400 g Basmati Rice, washed
400 ml Coconut Milk
600 ml Water
Salt, to taste
20 g Cashew Nuts, toasted and chopped
1/4 bunch Cilantro, chopped
1) Heat oil in a large, heavy-based pan over medium heat. Add mustard seeds (they should crackle), red chilis, and curry leaves - stir for 15 seconds. Add coconut and toast for 30 seconds - be careful not to burn.
2) Add the rice, coconut milk, water, and salt to taste. Heat until most of the moisture has been absorbed by the rice - do not stir much, as this would break the rice. Cover, remove from heat, and set aside for 15-20 minutes.
3) Garnish with cashew nuts and cilantro.