HEAT UP A PAN WITH OIL. ADD THE URAD DAL AND BLACK MUSTARD SEEDS MIX. ONCE THE MUSTARD SEEDS START TO POP, ADD THE ONIONS, CHILLIES GARLIC AND CURRY LEAVES. STIR IN THE CUMIN AND PEPPER POWDER ONCE THE ONIONS ARE COOKED (OPAQUE IN COLOUR). ADD THE CASHEW NUTS AND STIR UNTIL NUTS ARE SLIGHTLY ROASTED. ADD THE COOKED RICE, STIR WELL FOR 5 MINUTES WITH THE CORIANDER LEAVES AND REMOVE FROM HEAT. SERVE HOT WITH VEGETABLE/MEAT CURRIES, YOGURT AND PAPPADAM.
SPICY DELICIOUS RICE. GOOD WITH VEGETABLE OR MEAT CURRIES.
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
- 2 diced shallots
- 4 cloves halved garlic
- 2 small halved green chile
- 1 sprig curry leaves
- 1 sprig cilantro
- 500 millilitres cooked basmati rice
- ½ teaspoon urad dal
- ½ teaspoon black mustard seeds
- 10 cashew nuts
- oil (a little, for cooking)
- salt (to taste)
Pepper and Cumin Rice is a community recipe submitted by malasweet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.