Brinjal and Cahsew Nut Rice
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1) Basmati rice 300 g
2) Sunflower oil 2 tbsp
3) Shallots(sliced) 4
4) Black mustard seeds 1 tsp
5) Red chillies(dried) 2
6) Curry leaves 6-8
7) Cinnamon stick 2.5 cm
8) Cardamom pods 2-3
9) Bay leaf 1
10) Aubergine(cut in cubes) 200 g
11) Turmeric 1 tsp
12) Boiling water 600 ml
13) Salt
To serve
1) Juice of lemon 1/2
2) Roasted red pepper 200 g
3) Roasted cashew nuts 50 g
4) Coriander leaves(chopped)
How to make Brinjal and Cahsew Nut Rice
METHOD:
1. Wash the rice in several changes of cold water, drain and set aside.
2. Heat the oil in a large, nonstick wok or frying pan and when it is hot add the shallots, mustard seeds, dried red chillies, curry leaves, cassia or cinnamon, cardamom and bay leaf.
3. Stir and fry for 1-2 minutes, then add the drained rice.
4. Stir gently to coat the rice with the spice mixture, then add the aubergine and turmeric.
5. Stir to mix well and pour in the measured water.
6. Season well and bring to the boil.
7. Cover tightly, reduce the heat to low and cook gently for 12-15 minutes.
8. Remove from the heat and allow to stand, covered and undisturbed for another 10 minutes.
9. Squeeze over the lemon juice, add the pepper, fluff up the grains of rice with a fork and sprinkle over the cahsew nuts and fresh coriander.
10. Serve immediately.
Posted By:
~Sani~, karachi