Exotic Indian Tangy Rice

Name: Exotic Indian Tangy Rice
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 59 milliliters coarsely chopped cashews; 1 teaspoon cumin seed; 10 fresh curry leaves; 7 smalls dried chile peppers; 1 teaspoon ground turmeric; 59 milliliters fresh lime juice; 473 milliliters long grain rice, rinsed and drained; 1 teaspoon mustard seed; 237 milliliters plain yogurt; 1 teaspoons salt, or to taste; 2 Tbsps tamarind paste; 2 Tbsps vegetable oil, divided; 946 milliliters water

Exotic Indian Tangy Rice is a gluten free and vegetarian recipe with 6 servings. This side dish has 343 calories, 7g of protein, and 9g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of water, vegetable oil, mustard seed, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Measure the water into a large saucepan and bring to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the rice and salt, reduce heat to low, cover and simmer for 20 minutes or until rice is tender and the water has been absorbed.

Ingredients you will need

Water

Rice

Salt

Heat 1/2 tablespoon of oil in a small skillet set over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the cashews and toast until fragrant, about 5 minutes.

Ingredients you will need

Cashews

Toast

Remove from the heat and set aside.

Heat the remaining oil in the same skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the chile peppers, mustard seeds and cumin seeds. Once the seeds start to pop, add the curry leaves and half of the nuts. Cook and stir until fragrant, about 3 minutes.

Ingredients you will need

Chili Pepper

Mustard Seeds

Curry Leaves

Cumin Seeds

Seeds

Nuts

Pop

Remove from the heat.

When the rice is done, transfer it to a serving bowl and stir in the turmeric, lime juice and tamarind paste, then mix in the chilies and spices along with the oil from the skillet.

Ingredients you will need

Tamarind Paste

Lime Juice

Turmeric

Chili Pepper

Spices

Rice

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Garnish with the remaining nuts and serve with plain yogurt on the side.

Ingredients you will need

Plain Yogurt

Nuts

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

59milliliters

coarsely chopped cashews 1teaspoon

cumin seed 10

fresh curry leaves 7smalls

dried chile peppers 1teaspoon

ground turmeric 59milliliters

fresh lime juice 473milliliters

long grain rice, rinsed and drained 1teaspoon

mustard seed 237milliliters

plain yogurt 1teaspoons

salt, or to taste 2Tbsps

tamarind paste 2Tbsps

vegetable oil, divided 946milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Leo Steen Saini Vineyard Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 24 dollars per bottle.