Ingredients:

• 1 cup – basmati or long grain Rice
• 1 stalk – Curry leaves
• 2 stalks – Coriander leaves
• 1 tsp – Red Chilli powder
• 1/2 tsp – sambar masala powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – each mustard and cumin powder
• 2 to 3 pinches – Asafoetida powder
• 4 to 5 – cashews, broken roughly
• 1 tbsp – Peanuts
• 2 to 3 pinches – citric acid
• 2 tbsp – oil
• 1.5 tsp – salt

Method:

1. Wash rice drain in a colander for 10 minutes.
2. Carefully spread out on clean kitchen towel for 5-7 minutes.
3. Heat oil in wide frying pan, add cashews and peanuts.
4. Allow to roast lightly, add seeds, asafoetida, allow to splutter.
5. Add curry leaves, coriander leaves, stir well and add rice.
6. Stir-fry very gently with spatula, for 3-4 minutes.
7. Take care not to break grains.
8. Add all masala powders, salt, citric acid.
9. Cool to room temperature, store in airtight container.
10. To cook:
11. Heat 2.5 cups water in skillet, bring to a boil.
12. Add rice, stir gently, occasionally.
13. Cover and simmer till rice is done.

Recipe courtesy of Saroj Kering