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Ingredients Jump to Instructions ↓

  1. 1 Cucumber (large)

  2. 1/4 cup 59ml Ghee - plus

  3. 1 tablespoon 15ml Ghee

  4. 1/2 teaspoon 2 1/2ml Mustard seeds

  5. 1 cup 237ml Plain yogurt

  6. 1 cup 237ml Buttermilk

  7. 1/2 cup 31g / 1.1oz Finely-diced onions - plus

  8. 3 tablespoons 45ml Finely-diced onions

  9. Coarse salt - to taste

  10. 1 cup 110g / 3.9oz Carrots in

  11. 1/2" dice

  12. 1 cup 160g / 5.6oz Coarsely-chopped green beans

  13. 2 tablespoons 30ml Minced fresh cayenne chile

  14. 1 tablespoon 15ml Minced garlic

  15. 1 tablespoon 15ml Minced fresh ginger

  16. 3 tablespoons 45ml Fresh lime juice

  17. 1 cup 237ml Fresh peas

  18. 1 teaspoon 5ml Saffron threads

  19. 1 teaspoon 5ml Ground cumin

  20. 1/2 teaspoon 2 1/2ml Garam masala

  21. 1/2 teaspoon 2 1/2ml Ground tumeric

  22. 4 cups 640g / 22oz Cooked basmati rice

  23. 1/2 cup 73g / 2.6oz Toasted cashew nuts - chopped

Instructions Jump to Ingredients ↑

  1. Peel seed, and cut the cucumber into 1/2-inch dice. Set aside. Heat 1 tablespoon of the ghee in a small saute pan over medium heat. Add the mustard seeds and saute for about 3 minutes, or until the seeds begin to pop. Remove immediately from the heat.

  2. Combine yogurt and buttermilk in a mixing bowl. Whisk in the mustard seeds and ghee. Fold in 1/2 cup of the onion and the reserved cucumber. Taste and adjust the seasoning with salt. Cover and refrigerate the raita until ready to use.

  3. Put the carrots and beans in a medium saucepan filled with rapidly boiling water and blanch for 30 seconds. Drain well and refresh under cold running water. Pat dry and set aside.

  4. Put the remaining 1/4 cup of ghee in a large saucepan over medium heat. Add the cayenne chile, garlic, ginger, and the remaining onion and saute for about 4 minutes, or until golden brown. Add the lime juice. Stir in the peas and the reserved carrots and beans and saute for 5 minutes. Stir in the saffron, cumin, garam masala, and turmeric and saute for 1 minute. Add the rice and continue to saute for an 5 additional minutes. Stir in the cashews and serve with a bowl of tempered onion-cucumber raita on the side.

  5. This recipe yields 6 servings.

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