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Spiced Cashew Rice




Source of Recipe


Source: Quick from Scratch - Fish


List of Ingredients




1 1/2 cups basmati rice or other long-grain rice

2 1/4 cups water

2 cinnamon sticks

10 cloves

3 bay leaves

1/8 teaspoon turmeric

1 1/2 teaspoons salt

1 tablespoon butter

4 tablespoons cooking oil

2 teaspoons black or yellow mustard seeds

1/4 cup chopped, roasted, unsalted cashew nuts


Recipe



Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon of the salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes.


In a small frying pan, melt the butter with 2 tablespoons of the oil over moderately high heat. Add the mustard seeds and cook, stirring, until they begin to pop, about 30 seconds. Add the cashews; cook, stirring, for 30 seconds longer. Gently stir the cashew mixture into the rice with a fork.