Cashew nut and coconut rice

This is a fragrant and spicy Indian style rice dish is delicious on its own or as an accompaniment to fish or chicken. It makes for a good vegetarian option.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 30 minutes

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Ingredients

• 500 ml (2 cups) Spekko India Gate Classic Basmati Rice
• ¾ cup grated fresh coconut
• 45 ml (3 tbsp) butter
• ¼ cup chopped cashew nuts or any other nuts
• 15 ml (1 tbsp) red chilli flakes
• 5 ml (1 tsp) black mustard seeds
• ½ teaspoon Hing (asafoetida powder)
• 45 ml (3 tbsp) chopped coriander leaves
• sprig of curry leaves
• salt to taste

Method

1. Cook rice according to the instructions on the pack. Set aside.
2. Toast grated coconut in a saucepan over moderate heat until golden brown.
3. Fry chopped cashew nuts in 1 tablespoon butter until slightly browned. Remove from pan.
4. Return pan to heat add 1 tablespoon butter and fry off chilli flakes, curry leaves, mustard seeds and Hing powder.
5. Add remainder of butter together with rice and cashew nuts. Mix and season with salt
6. Finally garnish with chopped coriander