Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 250 gthick chira flattened rice
- 2 tbspneutral oil
- 30 graw cashews
- 25 graisins
- 120 gonion, thinly sliced
- 15 gfresh ginger, grated
- 1 eachbay leaf
- 1 eachsmall cinnamon stick
- 3 eachgreen cardamom pods, lightly cracked
- 100 gcarrot, finely diced
- 100 gfrozen peas
- ½ tspsalt
- 60 mlwater
Make it
- Rinse the chira briefly in a sieve and drain for 5 minutes. It should soften but not collapse; do not leave it soaking in a bowl of water.
- Heat oil in a large skillet over medium heat. Toast cashews for 2 minutes, then add raisins for 30 seconds. Lift both out with a spoon.
- Add onion, ginger, bay leaf, cinnamon and cardamom to the pan. Cook for 5 minutes, then stir in carrot, peas, salt and the measured water. Cover and cook for 4 minutes.
- Fold in the drained chira and the toasted nuts and raisins. Cover over low heat for 3 minutes, until the vegetables are tender and the rice is hot.
- Remove the whole bay leaf, cinnamon and cardamom before serving. Loosen the rice gently with a fork rather than stirring vigorously.
Ingredients, recipe context & sources
Ingredient flags: Tree nuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.