Rice Again? Of course. Rice always and forever being our main staple food stealer (Kampung Fried Rice, Chinese Fried Rice & Lamb Fried Rice). I think I have told you before? How much we simply adore rice (Rice Congee) until if I don't have a meal of rice at least a day or most to most by the second day, I feel my food life is not complete (Cumin Rice, Ghee Rice, Nasi Dagang, Dhal Rice & Coriander Rice). In fact, I feel as though I have not eaten. Thus, rice is the regularity in my home and of course, every now and then, its nice to convert rice to another kinda rice dish. Either for pairing alongside the side dishes or trust me, sometimes as a complete, wholesome and appetizing meal by itself. Today, I have this Curry Leaves Rice. Curry leaves? I think you know it? Curry leaves and me and my cooking(Navratan Korma, Vegan Potato Curry & Pavakkai/Bitter Gourd Puli Curry). Usually and mostly into curries, sometimes in stir fried dishes and today, its specifically cooked in rice. Another known fact about me and rice cooking? In rice cooker even for all those various types or rice dishes (Vegetable Biryani & Turmeric Rice). Curry Leaves Rice? Basmati rice, curry leaves and crunch from cashew nuts fried in ghee (Cashew Masala Chicken & Lemon Cashew Rice). Sounds awesome right? I know.
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.