Sunday, September 19, 2010

Nut Rice

Nut Rice as the name implies consists of nuts like almonds, walnuts, cashews and some raisins too. Before you read ahead, this recipe is not meant for the calorie conscious. If you don't mind occasional splurges on your calories, then go for it. The more the nuts, the tastier the rice. Feel free to add any other kind of nuts you wish.


1 1/2 cups basmati rice
1/4 cup cashewnuts, each cut in half
1/2 cup walnuts, each cut into 2 or 3 pieces
1/2 cup almonds, each cut lengthwise into 3 pieces
1/4 cup raisins, any kind (I used california raisins)
1 big onion, sliced lengthwise
7-8 green chillies, slit lengthwise
1 tsp ginger-garlic paste
1 1/2 cups coconut milk + 3/4 -1 cup water
2-3 bay leaves
5-6 cloves
2-3 cinnamon  sticks
3 tbsp ghee (clarified butter)
1 tbsp oil
Salt, to taste


Rinse and soak the basmati rice for about 20 minutes.

In a deep pan or stockpot, heat 1 1/2 tbsp ghee and fry the nuts individually until golden brown and fry the raisins till they start becoming plumpy. Set aside.

In the same pan or stockpot, heat the remaining ghee and oil. Add the cloves, cinnamon sticks and bay leaves. As it heats up, add the onions and green chillies and fry until the onions are slightly brown. 

Now, add the ginger-garlic paste and cook for about 2-3 minutes until the raw smell fades away. Add the soaked basmati rice and fry for 2 minutes until the rice starts to separate. 

Add the coconut milk, water and salt to the rice and mix well. Allow it to cook on medium flame for 10-12 minutes until the rice gets cooked.

Turn off the stove and add the nuts and raisins to the rice. Gently mix them with the rice. Serve with raitha.

The next time you make raitha, try adding some sour cream with plain yogurt to give a creamy texture. I like the taste and for all you know, you might like it too!!

Makes 4 servings.