Golden brown cashews and butter-soft eggplant spears are embedded in this succulent rice dish. The eggplant spears are flavorful to the the core because they are first tossed in turmeric and salt. A freshly made dry-roasted spice powder complements the faintly nutlike flavor of the basmati rice and does wonders for American supermarket long-grain rice. It is a good idea to collect all of the ingredients beforehand. This is an ideal main dish rice for any full luncheon or dinner menu. Try it with a spoonful of Homemade Yogurt or Homemade Sour Cream, Spiced Green Beans, Gold Broth with Julienne Cucumbers and Griddle-Baked Yogurt Whole Wheat Bread . From the sweets corner, round off the meal with a serving of Shredded Carrot Halva with Pistachios or delicate Nut-Stuffed Chenna Balls in Rose Syrup .
Preparation time (after assembling ingredients): 15 minutes
Cooking time: 35–45 minutes
Serves: about 6
• 1¼ cup (105 g) basmati or other long-grain white rice
• 1 teaspoon (5 ml) turmeric
• 2 teaspoons (10 ml) salt
• 2–2¼ cups (480–530 ml) water
• 1 small eggplant (about ½ pound/230 g), washed but not peeled, and evenly cut into 2 x ½ x ½-inch (5 x 1.5 x 1.5 cm) strips
• 3 tablespoons (45 ml) sesame seeds
• 12 black peppercorns
• 1½ tablespoons (22 ml) coriander seeds
• 8 whole cloves
• ¼ teaspoon (1 ml) cinnamon
• 5 tablespoons (75 ml) ghee or a mixture of sesame oil and unsalted butter
• ½ cup (75 g) raw cashew bits or halves
• ½ tablespoon (7 ml) scraped, finely shredded or minced fresh ginger root
• 2 teaspoons (10 ml) minced seeded hot green chilies (or as desired)
• ½ teaspoon (2 ml) black mustard seeds
• 2 large black or 4 large green cardamom pods, slightly crushed
• 5–6 curry leaves, preferably fresh
• ½ tablespoon (7 ml) fresh lemon or lime juic e
• 1 teaspoon (5 ml) raw sugar
• 3 tablespoons (45 ml) minced fresh parsley or coarsely chopped coriander
1 . If basmati rice is used clean, wash, soak and drain as explained on this blog earlier.
2 . Combine the turmeric, 1 teaspoon (5 ml) of salt and 1 tablespoon (15 ml) of the water in a shallow bowl. Add the eggplant strips and coat well. The flavors will mingle while you prepare the rice.
3 . Pour the sesame seeds, peppercorns, coriander seeds and whole cloves into a heavy frying pan over low heat. Dry-roast, stirring occasionally, until the sesame seeds are golden brown. Transfer the roasted seasoning to a small coffee mill or stone mortar and grind to a powder. Add the cinnamon, mix well and set aside.
4 . Heat the ghee or oil-butter mixture in a heavy 2-quart/liter nonstick saucepan over moderate heat. Fry the cashew nuts until golden brown. Remove with a slotted spoon and set aside. Raise the heat to moderately high and drop in the ginger root, chilies, black mustard seeds and cardamom pods. Fry until the mustard seeds turn gray and sputter and pop. Add the curry leaves and immediately drop in the marinated eggplant spears. Gently stir-fry for a few minutes until the strips of eggplant begin to brown.
5 . Pour in the rice and continue to fry for 2 minutes or until the grains glisten with the ghee . Add the water, spice-powder blend, remaining teaspoon (5 ml) of salt, lemon juice, sweetener, the fried cashew nuts and half of the fresh herb. Raise the heat to high and quickly bring to a full boil.
6 . Immediately reduce the heat to very low, cover with a tight-fitting lid and gently simmer, without stirring, for 20–25 minutes or until the liquid is absorbed and the rice is tender and fluffy. Turn off the heat and let the rice sit, covered, for 5 minutes to allow the fragile grains to firm up.
7 . Just before serving, remove the cover, sprinkle in the remaining fresh herb and with a wide spoon or fork gently fluff the piping-hot rice from the bottom to evenly mix the ingredients.
