This is a simple and nice rice dish that is quick to cook and pacifies Vata, Pitta and Kapha. This recipe serves four.
- 2 cups basmati rice
- 1/2 cup chopped green beans
- 1/2 cup fresh peas (or replace with other vegetables on your diet sheet, chosen for your constitution)
- 1/2 a chopped courgette
- 1/2 cup of ghee ( clarified butter)
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 1/2 tsp black mustard seeds
- Pinch of asafoetida
- Large pinch of salt
- 12 – 14 cloves
- Thumbsize piece of chopped ginger
- 2 cinnamon sticks broken into small pieces
- 6 bay leaves
- 9 cardamom pods
- 3 cloves of finely chopped garlic
- 1 pinch of cayenne pepper
- 1 tbs of desiccated coconut
- 1/2 cup chopped coriander (leave some over to garnish)
- 1 lime.
Directions:
- Rinse the rice until the water runs clear. Chop vegetables.
- Grab your blender and add in the ginger, salt, desiccated coconut, half a cup of water and ¼ cup of coriander, ( and set aside the rest of the coriander for the garnish later) Blend to a liquid.
- Heat the ghee in a medium-sized saucepan and add the mustard seeds, cumin seeds, turmeric, and asafoetida. Cook until mustard seeds start to pop.
- Add the cardamon, cloves, bay leaves and cinnamon. Heat on a low to medium heat until the spices smell fragrant. Add in the blender contents.
- Add the garlic and fry until it turns slightly golden brown. Take off the heat for a few minutes and mix in the rice and vegetables, so they are nicely coated in the spices.
- Add cayenne pepper. Add in 5 cups of boiling water, return to the stove and bring to the boil. Then turn down the hob to allow it to simmer, partially covering the pan with a lid.
Cook for 15 – 20 minutes, or until the rice is cooked. Serve with a squeeze of lime over it and the rest of the chopped coriander.