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| Mako Kababs on Spice Rice with Cashews |
It is customary to leave the whole spices in the rice, but warn your guests about
the cloves; they're overwhelming if you bite into one.
Ingredients
1 1/2 cups basmati rice
2 1/4 cups fresh cold water
2 cinnamon sticks
10 cloves
3 bay leaves
pinch turmeric
coarse salt
1 tablespoon unsalted butter
4 tablespoons safflower oil [or other vegetable oil]
2 teaspoons mustard seeds [black or yellow]
1/4 cup chopped, roasted cashews
1 1/2 pounds shark steak, 1 inch thick, cut into 1� cubes
1 tablespoon fresh lemon juice
3 cloves garlic, minced
fresh ground black peeper
1/3 cup Italian flat leaf parsley
lemon wedges, for serving, optional
Method
Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the
water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon salt. Bring to
a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from
the heat and let sit, without removing the lid, for 10 minutes.
In a small frying pan, melt the butter with 2 tablespoons of the oil over moderately
high heat. Add the mustard seeds and cook, stirring, until they begin to pop, about
30 seconds. Add the cashews; cook, stirring, for 30 seconds longer. Gently stir
the cashew mixture into the rice with a fork.
Heat a grill pan or large heavy frying pan over moderately high heat. Thread the
shark onto four small skewers; rub with the remaining 2 tablespoons oil, the lemon
juice, and garlic. Sprinkle with salt and the pepper. Cook the kabobs, turning, until
just done, about 8 minutes. Add the parsley to the rice and mound on plates. Top
with the shark kabobs and serve with the lemon wedges, if using
the cloves; they're overwhelming if you bite into one.
Ingredients
1 1/2 cups basmati rice
2 1/4 cups fresh cold water
2 cinnamon sticks
10 cloves
3 bay leaves
pinch turmeric
coarse salt
1 tablespoon unsalted butter
4 tablespoons safflower oil [or other vegetable oil]
2 teaspoons mustard seeds [black or yellow]
1/4 cup chopped, roasted cashews
1 1/2 pounds shark steak, 1 inch thick, cut into 1� cubes
1 tablespoon fresh lemon juice
3 cloves garlic, minced
fresh ground black peeper
1/3 cup Italian flat leaf parsley
lemon wedges, for serving, optional
Method
Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the
water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon salt. Bring to
a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from
the heat and let sit, without removing the lid, for 10 minutes.
In a small frying pan, melt the butter with 2 tablespoons of the oil over moderately
high heat. Add the mustard seeds and cook, stirring, until they begin to pop, about
30 seconds. Add the cashews; cook, stirring, for 30 seconds longer. Gently stir
the cashew mixture into the rice with a fork.
Heat a grill pan or large heavy frying pan over moderately high heat. Thread the
shark onto four small skewers; rub with the remaining 2 tablespoons oil, the lemon
juice, and garlic. Sprinkle with salt and the pepper. Cook the kabobs, turning, until
just done, about 8 minutes. Add the parsley to the rice and mound on plates. Top
with the shark kabobs and serve with the lemon wedges, if using