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Parsee-Style Coconut and Cashew Nut Rice Recipe

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This recipe for Parsee-Style Coconut and Cashew Nut Rice is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons sunflower oil or ghee
1 medium onion, sliced
10 black peppercorns
3 cloves
3 green cardamom pods, bruised
2 bay leaves
300 grams basmati rice, washed and drained
300 milliliters canned coconut milk
Salt
1 green pepper, de-seeded and sliced
3 tablespoons frozen green peas
2 tablespoons raisins
2 tablespoons cashew nuts
Directions:
Directions:
Heat two tablespoons of the oil or ghee in a heavy-bottomed saucepan and fry the onion until golden brown. Add the whole spices and bay leaves and swirl around for one minute. Add about 300 milliliters of water and bring to a boil. Add the rice to the pan together with half of the coconut milk and salt. Bring back to the boil, then reduce the heat and add the green pepper and peas.

As soon as the liquid has been absorbed, add the rest of the coconut milk. Cover the pan and simmer until the rice is cooked through. Heat the remaining oil or ghee in a small saucepan and fry the raisins and cashew nuts for one minute. Pour over the rice and serve hot.

 

 

 

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