Ingredients with Measurements:
- 1 cup of basmati rice
- 1 cup of water
- 1 can of coconut milk
- 1/2 cup of cashews
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Rinse the basmati rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add the ground cumin, ground coriander, turmeric, salt, and black pepper to the pot and stir to combine.
4. Add the rinsed basmati rice to the pot and stir to coat the rice in the spice mixture.
5. Add the can of coconut milk and 1 cup of water to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the rice for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
8. While the rice is cooking, toast the cashews in a dry skillet over medium heat for 2-3 minutes, or until lightly browned and fragrant.
9. Once the rice is cooked, fluff it with a fork and stir in the toasted cashews.
10. Serve the Sulu Khingal with Coconut and Cashew hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 391
Fat: 24g
Carbohydrates: 39g
Protein: 6g
Sodium: 591mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Vegetable oil can be substituted with any neutral-flavored oil.
- Cashews can be substituted with almonds or peanuts.
- Ground cumin, ground coriander, turmeric, salt, and black pepper can be substituted with any spice blend of your choice.
Variations:
- Add diced carrots, bell peppers, or green beans to the pot for added flavor and nutrition.
- Use quinoa instead of rice for a gluten-free option.
- Add cooked chicken or shrimp to the pot for a protein boost.
Tips and tricks:
- Rinse the basmati rice thoroughly to remove excess starch and prevent the rice from becoming sticky.
- Toasting the cashews adds a nutty flavor and crunchy texture to the dish.
- Fluff the rice with a fork after cooking to prevent it from becoming mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Sulu Khingal with Coconut and Cashew in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Sulu Khingal with Coconut and Cashew in a large bowl or on individual plates.
Garnishes:
Garnish with chopped fresh cilantro or parsley for added flavor and color.
Pairings:
Serve with a side of naan bread or pita bread for a complete meal.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add a splash of water and continue cooking until tender.
- If the rice is too dry, add a splash of water and stir to combine.
Food safety advice:
- Make sure to rinse the rice thoroughly to remove any dirt or debris.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
Sulu Khingal is a traditional Uzbek dish made with rice, vegetables, and spices. It is often served with meat or yogurt.
Flavor profiles:
This dish is creamy, nutty, and slightly spicy.
Serving suggestions:
Serve the Sulu Khingal with Coconut and Cashew as a main dish for lunch or dinner.
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Region: Indian