-
1
Cover basmati rice with water in a bowl and swish around with a spoon or your finger to release excess starch from the rice. When the water is cloudy, drain and repeat at twice more. Combine rice and 2.25 cups water in a saucepan, salt water, bring to a boil, cover, and simmer. Depending on whether you are using brown or white rice it will take 20-25 minutes to cook.
-
2
While rice is cooking, gently saute onions in oil in heavy-bottomed skillet till soft and slightly sweet, around 8-10 minutes. At this point add curry powder and dried fruit to rice, replace lid and continue cooking on low heat. I have used dried apricots, dates, and golden raisins with success, you can use whatever dried fruit you have on hand. Golden raisins are my personal favorite in this dish.
-
3
Add black mustard seeds and cumin seeds, raise heat and saute for one minute. Add crushed chili, coconut, and sliced almonds or other nuts and saute for a couple of minutes, stirring frequently. Turn off heat.
-
4
When rice is cooked, add rice mixture to skillet and stir to combine with almond, coconut, onion and spice mixture. Squeeze juice of a lime over and serve.
