Created lovingly by Rachna Gursahani using our Vegan Coconut Ghee for the first time. Rachna creates the most wonderful Indian vegetarian dishes and this simple rice dish is no exception.  This is so tasty and aromatic and it will fill your kitchen with smells of warm nutty spices.  

Ingredients

2 Tbsp Niulife Vegan Coconut Ghee (plus extra to add to the rice while cooking and to toast the nuts)

1 Cup of Basmati Rice

1 Inch (2.5cm) Cinnamon Bark

1 Star Anise

3 Cardamom pods

3 Bay Leaf

3 Cloves

1/4 Inch (8mm) Mace

2 Onions thinly sliced

2 Green chillies slit (seeds out for less heat)

2 Inches (5cm) Ginger 

3-4 Cloves of Garlic

1 Tsp salt

Chilli powder to taste

1/2 Tsp cumin seeds

2 Cups of water

Handful cashew nuts

7-10 Cranberries or raisins

Method

1. Wash and soak basmati rice for 30 minutes

2. Pound the ginger & garlic

3. In a thick based pot add 2 Tbsp Niulife Vegan Coconut Ghee

4. Add cinnamon, star anise, cardamom, bay leaf, clove, mace and onion, sauté for a few minutes

5. Add green chillies and sauté until onion changes colour

6. Add the freshly pounded ginger and garlic

7. Pour 2 cups of water and add the soaked rice, salt and chilli powder.

8. Add 1/2 Tsp of Niulife Vegan Coconut Ghee

9. Once it starts to boil, reduce the heat and over with the lid until water is absorbed (approx 30 minutes)

10. In a separate pan, on a medium to high heat, add 1 Tsp of Niulife Vegan Coconut Ghee, cashew nuts, cranberries or raisins, cumin seeds and chilli powder, toast until a lovely nutty aroma fills the room.  Add to the rice and enjoy!!