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Categories:
cashews vegetable oil asafetida mustard seeds turmeric onions jalapenos fresh ginger Curry salt sugar Basmati rice lime juice
Viewed: 6 - Published at: 5 years agoIngredients
- 1/4 cup raw cashews
- 3 tablespoons vegetable oil
- 1/4 teaspoon asafetida (optional)
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- 1 pound onions (3 to 4), thinly sliced into rings or half circles
- 4 jalapenos, minced
- 2 tablespoons minced fresh ginger
- 5 fresh or dried curry leaves
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 4 cups cooked Govindobhog Rice or Basmati Rice
- 1/4 cup fresh lime juice
Method
- In a large heavy skillet, toast the cashews over high heat, stirring constantly, until golden.
- Remove from the heat and stir for 15 seconds, then transfer to a plate.
- In a large saucepan, heat the oil until it shimmers.
- Add the asafetida and stir briefly to dissolve, then stir in the mustard seeds.
- When they stop popping, stir in the turmeric.
- Toss in the onions, jalapenos, ginger and curry leaves and stir to coat with the oil.
- Lower heat to moderate and cook, stirring frequently, until the onions start to brown, about 8 minutes.
- Stir in the salt and sugar.
- Add the rice; gently turn and stir until well mixed and heated through.
- Drizzle in the lime juice and cook, stirring, for 30 seconds.
- Discard the curry leaves.
- Mound the pullao on a deep platter, top with the cashews and serve.
