Red rice with pine nuts

Ingredients for 4 servings:

• 2 cups Basmati
• 2 tsp clarified butter (ghee, butter fat)
• 2 tomatoes
• 2 chili peppers
• 1 bell pepper(s)
• 1 tsp fenugreek
• 1 tsp cumin
• 2 tsp black cumin
• ½ tsp turmeric
• ½ tsp spice mix (garam masala)
• 100 g pine nuts
• Salt
• 5 cups water
• Coriander leaves, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Ayurvedic

Heat the ghee in a pan, add the cumin and fenugreek seeds, and toast. Add the rice and fry briefly in the ghee. Puree the tomatoes, chilies, and bell peppers in a blender and add to the pan, along with the cumin and black cumin seeds. Pour in the water and add salt. Just before all the water in the pan has evaporated, stir in the pine nuts and garam masala, turn off the heat, and finish cooking the rice using the residual heat. Garnish with fresh coriander (be careful, it tastes a bit odd at first!) and serve.