We don't have this often, but it is one of my husband's favorite Indian dishes.

1 cup basmati or white or brown rice, uncooked
1/4 cup ghee or butter
3 cups water
1 Tablespoon sunflower oil or olive oil or coconut oil or a mixture
1/2 teaspoon mustard seeds
1 teaspoon tumeric
1 cup green peas
1/2 cup green bell pepper, chopped (optional)
1/8 cup cashews, chopped and/or 1/8 cup pumpkin seeds and/or 1/8 cup sunflower seeds
1/4 cup raisins or craisins
1/2 teaspoon sea salt
1-1/2 teaspoons curry powder, mild



In a medium-sized saucepan heat the ghee or butter. Add the rice. Stir constantly over low heat for 3 minutes, watching carefully. When it is coated all over and glistens slightly, add water.


Cook rice until soft: 15-20 minutes for basmati, 35-45 minutes for brown rice.

In a medium-sized skillet heat oil and add mustard seeds.


When they pop, add tumeric and vegetables. If you've never cooked with tumeric before, be aware that it will stain wood, rubber and cloth a bright yellow. Cook for 3 to 4 minutes.


Add nuts and/or seeds and raisins and mix well.


Add cooled rice, fluffing it with a fork as you take it from its pan. Add salt and curry powder.


Mix well. Serve.


This goes well with yogurt and a side dish of eggplant.

Serves 5 to 6

Recipe Adapted From: The Ayurvedic Cookbook