Red Rice with Cashew Kernels

in Main Courses, Soups, Side Dishes

An aromatic, Ayurvedic rice dish with intense flavor, mild chili and roasted cashew kernels. The spices give the dish warmth and depth – perfect as a satisfying main course or special side dish.

Ingredients (for 4 servings)

Base:

2 cups jasmine rice

4 cups water

2 tsp ghee

Spices:

1 tsp fenugreek seeds

1 tsp cumin seeds

2 tsp black cumin seeds

1 tsp turmeric

1 tsp Garam Masala

Vegetables & Aromatics:

2 tomatoes

1 red bell pepper

1 chili pepper

Topping:

100 g cashew kernels

1 tsp ghee

as needed fresh cilantro

To Taste:

as needed salt

Instructions (approx. 30 minutes)

Toast the spices: Heat ghee in a pot. Briefly toast fenugreek seeds, cumin, black cumin and turmeric in it until fragrant.

Prepare the rice: Add the jasmine rice and lightly fry it in the ghee while stirring.

Make vegetable paste: Finely chop tomatoes, bell pepper and chili pepper and puree in a blender. Add this paste to the rice and briefly toast it together.

Cook: Pour in 4 cups of water, season with salt and simmer over medium heat until the water has almost evaporated.

Roast cashews: Toast cashew kernels separately in 1 tsp ghee until golden brown. Fold Garam Masala and cashews into the rice, turn off the heat and finish cooking with residual warmth.

Serve: Sprinkle with fresh cilantro and serve. Goes wonderfully with mint raita or a mild dal.