Asparagus & Cashew Pullao

10 Apr

I had some left over cooked basmati rice a while back and I wanted to make something fresh and delicious with it, this is what I came up with. It worked beautifully with this seasons fresh asparagus and made a perfect foil for the many Indian style pickles and chutneys I make.

* 1 medium onion
* 3-4 spears asparagus, cut into bite size pieces.
* 1 tbsp desiccated coconut (optional)
* handful of cashew nuts
* 1 tsp mustard seeds
* 1/2 tsp masala powder (cardamom seed, cumin, salt, black pepper, clove)
* 1/4 tsp turmeric
* chilli powder to taste
* 3 cups basmati rice, cooked
* 1 fresh green chilli, thinly sliced
* Fresh green herbs coriander, mint and garlic chives.

Make the masala powder and set aside. Peel and dice the onion. Put a little vegetable oil in a large wide pan and add the onion. Fry until starting to colour then add the asparagus and fry for a minute or two. Add the coconut, cashews, all the spices and fry for a few more minutes. Add the fresh chilli, cooked rice and stir well to mix. Stir in the fresh herbs and serve with a dollop of plain yogurt or a yogurt sauce and an Indian style pickle. See Indian Recipes

Variations
The ingredients can be varied to use whatever vegetables are in season, in the summer months it works equally well with batons of fried courgette. For those who are fond of seafood this dish is absolutely delicious with some cooked crab meat stirred through it before serving.

This recipe was originally posted on www.masdudiable.com on 10/04/2009.

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