MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cumin & Cashew Yogurt Rice
Categories: Rice, Herbs, Dairy, Nuts, Chilies
Yield: 4 servings

3 c Cooked basmati rice; room
- temp
1 tb Minced ginger
1 ts Coarse kosher salt
2 1/2 c Full-fat plain yogurt
2 tb Ghee
1/4 c Raw, unsalted cashews
1 Indian green chile or
- serrano chile; minced
1 tb Cumin seeds
1/4 ts Red chile powder
1/4 ts Asafetida (opt)
2 tb Rough chopped cilantro

In a bowl, combine the cooked rice, ginger and salt.
Fold in the yogurt. The yogurt should evenly coat the
rice, so that it resembles a thick rice pudding.

In a small saucepan on medium heat, melt the ghee. Add
the cashews and chile, and cook, stirring occasionally,
until the cashews are lightly browned, 2 to 3 minutes.
Shift the cashews and chile to the side of the pan, and
add the cumin seeds, toasting until they are slightly
browned, 30 seconds to 1 minute. Stir in red chile
powder and asafetida (if using), then turn off the heat.

Pour the spice mixture over the rice and garnish with
cilantro.

By: Priya Krishna

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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