• Find a Recipe
• Eating for Health
• How to Use the Nutrition Centre
• What Others are Saying
• Recipe Nutrient Table

• You are here:
• The Ismaili Home >
• Nutrition Centre >
• Recipe Detail

Serves: 4

Ingredients

190 g basmati rice
1/2 tsp salt
1 pinch sugar
2 tbsp lemon juice
4 fresh green chillies, roughly chopped
3 red chillies, stemmed and broken
2 tbsp coriander powder
6 cashew nuts, (unsalted) roughly chopped
1/4 tsp turmeric
1 tsp olive oil
1/4 tsp mustard seeds
1/2 tsp split black gram
1/4 tsp fenugreek seeds
1 pinch asafoetida
8 curry leaves
500 g cauliflower, broken into florets and blanched

Source

This recipe had been sourced from Healthy Indian Cooking for Diabetes

Healthy Hints

This is a perfect example of how you can have a fragrant rice dish without all the fat. The lemon juice helps the rice grains to stay separate and you only need a little oil to fry the spices. Try using this method for your other rice dishes.

Cooking Guide

1. Soak the rice in 400ml water for 2 hours. Drain the rice, then boil in 1 litre water until just cooked (see the packet instructions), ensuring that each grain is separate. Drain and set aside.

2. Mix the salt and sugar with the lemon juice. Set aside.

3. Grind the green and red chillies, coriander seeds, cashew nuts and turmeric to a fine paste, adding water as required.

4. Heat the oil in a non-stick kadai. Add the mustard seeds, urad dhal and fenugreek seeds and sauté until the dhal turns light brown. Stir in the asafoetida and curry leaves and sauté for 30 seconds.

5. Add the masala paste and cauliflower and mix well. Add the rice and lemon juice mixture and mix lightly. Cover and cook until everything is heated through.