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Foraging with Alexis Nikole Nelson.
Indian pulihora, also known as tamarind rice, gave us the idea for this basmati rice that’s aromatic with spices and ginger and finished with tangy lime. For simplicity, crush the mustard and cumin seeds together. Use a mortar and pestle or the bottom of a small skillet, or pulse them a couple times in a spice grinder. For some fresh-chili heat, add a minced jalapeño or serrano when adding the spices, ginger and rice to the shimmering oil. This a great side to Garam Masala and Tamarind Roasted Chicken or Curried Shrimp Cakes
tablespoon neutral oil
teaspoons yellow OR brown mustard seeds, lightly crushed
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