Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g basmati
- 1 piece (s) ginger, to taste
- 1 lemon (s)
- 1 lime (s)
- 1 chilli pepper (s), dried
- 1 teaspoon mustard seeds, brown
- 0.25 teaspoon ¼ cumin
- 8 curry leaves
- 4 tablespoon cashew nuts, crushed
- 0.5 teaspoon ½ turmeric
- 2 tablespoon ghee, or clarified butter
Print Recipe
Pin Recipe Instructions
- Wash the rice thoroughly and cook in salted water according to the instructions. Warm places.
- Heat the ghee or clarified butter in the pan, stir-fry the mustard seeds, cumin, crumbled chilli and curry leaves until the mustard seeds start to crack (then crackles - no longer, otherwise it will be bitter). Add the cashews and the grated piece of ginger. Add rice and turmeric and season with salt. Finally, squeeze out the lemon and lime and stir in.
- Can be eaten hot or cold.
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