Sesame Rice – a delicious recipe with black sesame seeds, white sesame seeds, chiles, Basmati rice, mustard seeds, Cashewnuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Fluff up the cooked basmati rice in a large mixing bowl
2
Toast the sesame seeds along with one of the arbol chile broken into bits until the seeds pop (the heat will cause the chile bits to brown beautifully). Allow to cool, transfer to a coffee mill and pulse about 10 times to obtain a coarse blend. Set aside.
3
Heat the Sesame oil in a skillet until it glistens. Add the mustard seeds, the remaining Arbol chile the split Urad dal, once the mustard sputters and the dal turns golden, add the torn curry leaves , cashews and salt into the oil. Allow the Cashews to turn color and pour this whole mix into the basmati rice.
4
Add the sesame powder to the rice and fold it until all the ingredients are well combined and the sesame coats the grains of rice evenly. Sprinkle the sugar as required and serve warm.
1379
kcal
Calories
67
g
Fat
178
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/4 cup black sesame seeds, 1/4 cup white sesame seeds (unpolished with the outer hull intact), 2 Arbol chiles, 4 cups cooked Basmati rice, and more.
Yes, Sesame Rice falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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