The ingredients are fit for about two portions.
- 2 Cups (approximately 150 gram) (whole grain) basmati or jasmin rice.
- 2 Spoons ghī or sesame oil.
- 1 Potato.
- ½ Cup cashew nuts.
- ½ Teaspoon black or brown mustard seeds.
- 1 Teaspoon grated ginger.
- ¼ Teaspoon cumin powder.
- ½ Teaspoon tumeric powder.
- ½ Teaspoon coriander powder.
- 3 Teaspoons grated dried coconut.
- ¼ Teaspoon clove powder.
- ½ Teaspoon cinnamon powder.
- ½ Litre water.
- ¼ Teaspoon black pepper powder.
- 1 Teaspoon salt.
- 1 Spoon fresh coriander or parsley leaves (optional).
- Wash the rice and let it dry in a sieve.
- Peel the potato and cut it into cubes.
- Cut the coriander or parsley into julienne.
- Heat the ghī or sesame oil, add the mustard seeds and let them pop with a lid on the pan.
- Add the ginger, cumin, tumeric and coriander and fry them for a few moments.
- Add the potato and and cashew nuts, if unroasted, and fry them for a few moments.
- Add the rice and fry everything for a few moments.
- Add the water, clove, cinnamon, coconut and cashew nuts, if roasted, stir and let everything cook on a moderate flame untill the rice and potato are done and the water is vaporated.
- Reduce the heat and add the black pepper, salt and half of the coriander or parsley and stir.
- Sprinkle the rest of the coriander or parsley on top.