Similar to the Curry Leaves Fried Mee Hoon, curry leaf is the star ingredient for this rice dish (ghee almond rice). Yes, the aromatic leaves are the essential herb for Indian dishes but they certainly have made inroads for other ethnic cuisines as well. The idea to make this dish came about after my friend raved about it, which she had at a function. While she herself was not absolutely sure on how to make, I explored further, a few ideas popped out of my mind and finally, this is my version - rice accentuated with curry leaves, ghee and cashew nuts, and cooked conveniently in the rice cooker.
Ingredients3 cup Basmati rice - rinse & drain off excess water
6 sprigs curry leaves - shredded
1/2 cup cashew nuts - break into two pieces
2 tbsp ghee
Salt for taste
Water as needed
Heat ghee and fry nuts till cripsy and golden brown.
Remove and keep aside.
Put in curry leaves.
When leaves start to splatter, add rice.
Stir and fry for a couple of minutes.
Scoop out, tip into rice cooker and add water (about 4 1/2 cups or as normal measurement).
Season with salt, stir and let it cook.
Once done, fluff up rice.
Before serving, combine in fried cashew nuts.
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