Cumin and Cashew Yogurt Rice
from New York Times Cooking
South Asian Vegetarian
- 0.250 Cup Raw, unsalted cashews (Wiki) Explore
- 0.250 Teaspoon Asafetida (Optional) (Wiki) Explore
- 0.250 Teaspoon Red chile powder (Wiki) Explore
- 1.000 Indian green chile or serrano chile
- 1.000 Tablespoon Cumin seeds (Wiki) Explore
- 1.000 Tablespoon Ginger (Wiki) Explore
- 1.000 Teaspoon Coarse kosher salt (Wiki) Explore
- 2.500 Cup Full-fat plain yogurt (Wiki) Explore
- 2.000 Tablespoon Ghee (Wiki) Explore
- 2.000 Tablespoon Cilantro (Wiki) Explore
- 3.000 Cup Long-grain basmati rice (Wiki) Explore