Ingredients vegetarian 2 servings

• 3 cups basmati rice
• 2-3 nos limes
  
• 1/4 tsp hing
  
• 2 twigs curry leaves
  
• 6 tblsps ghee
  
• 1 tsp tsp bengal gram
  
• 1 tsp mustard seeds
  
• 1 tsp cumin seeds
  
• 4-5 green chillies
  
• ½ tsp turmeric pwdr
  
• 1½ tsp peanuts
  
• 1½ tsp cashewnuts
  
• salt to taste

Directions

1. Wash and boil the rice till it is well done and fluffy (not wet and sticky).
   
2. Heat ghee in a saucepan. When ghee heats up add peanuts and cashewnuts and fry till golden in colour
   
3. Reduce heat and add mustard, cumin seeds and bengal gram.
4. Fry till they splutter (making sure peanuts and cashew dont burn).
5. Now add green chillies, curry leaves, hing, turmeric pwdr and salt to the ghee.
   
6. Loosen the boiled rice so it is powdery and fluffy, add to the ghee and seasoning.
7. Stir well so that the rice and seasonings are blended well.
8. Remove from heat and add lime juice.
9. Pulihora is ready to serve.

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