Hot chilies make you sweat, clear your sinuses, and can help you to burn calories by raising your body temperature.
If you can’t take the heat, cut the quantity of chilies by half. But over time, you can develop a tolerance and taste for the magnificent chili!
- 1 cup of basmati or jasmine scented long grain rice
- 1 tablespoon canola oil
- 2 small white onions, finely chopped
- 5 whole cloves
- 1 tablespoon yellow or black mustard seeds
- 2 tablespoons green cardamom pods, seeds removed, pods crushed
- 1 teaspoon ground turmeric
- 1 inch piece of ginger, peeled and grated
- 1/3 cup unsalted cashew nuts
- 2-3 green bird chilies or 2 large jalapeños, seeded and minced
- 2 tablespoons chopped cilantro
- 2 curry leaves torn in pieces (optional)
- 1/2 teaspoon salt
- Rinse the rice well in a colander under cold running water. Check for spoiled kernels or small stones, and discard. Place the rice in a saucepan with 1 1/2 cups of water. Bring to a boil, cover, then immediately reduce to a simmer. Cook 5 to 10 minutes until the kernels are still firm and chewy but no longer translucent in the center. Cooking time will depend on when the rice was harvested or how long it’s been in storage. Drain if necessary and set aside.
- Heat a large skillet, over high heat and add the olive oil. Add the onions and reduce the heat to medium. Cook until translucent, 5 to 7 minutes on medium-low heat. Add the cloves, mustard seeds, cardamom pods, and turmeric. Cook about 2 minutes until fragrant, stirring constantly. Stir in cooked rice, ginger, cashew nuts, and green chilies, and salt. Garnish with cilantro and curry leaves.
Nutritional Stats Per Serving (3/4 cup): 327 calories, 7 g protein, 53g carbohydrates, 9 g fat (1 g saturated), 0 mg cholesterol, 2 g fiber, 297 mg sodium
Weight Watchers® Points Plus: 9