Vegetarian Indian rice dish;
2 cups of rice, 4 cups of water, 4 T of corn oil, 4 -5 small pieces of cinnamon sticks, 1/2 bay leaf, 1/2 t of cumin seeds, 1/2 t of fennel seeds, 1 lg onion, cut lenght wise, 1 lg tomato cut in small chunks, 2 green chili peppers, 3 cups of green bell peppers coarse chop, 1/2 t turmeric powder, 1T curry powder, 2 1/2 t of salt, 1 cup cashews halves, 1/4 c margine, 1/4 c chopped onion. sage bread crumbs, 1/4 c fresh coriander,
Cook rice and cool. Heat oil in lg fry pan, over medium heat add Cinnamon, bay leaf, cumin and fennel. Brown a few seconds. Add onion, Tomatoes & Chiles. Stir Fry one minute, Reserve 1/4 cup of raw onion to sprinkle over finished rice. Add Green pepper & turmeric powder mix well. Add tomatoes sauce, blend ingred. Cook over medium heat until bell pepper becomes tender. Stirring occasionally do not over cook. Stir in Curry powder and salt, add cooked rice. Add Cashews and margarine. Sprinkle raw onions, and bread crumbs, garnish with coriander.
Recipe from Collette & Adrianne Dickson.
