Yield: 1 /2 cup
|2 tablespoons||White rice|
|2 tablespoons||Cumin seeds|
|2 tablespoons||Coriander seeds|
|1½ teaspoon||Black mustard seeds|
|1½ teaspoon||Black peppercorns|
|1½ teaspoon||Fenugreek seeds|
Roast rice in small dry skillet over medium heat, shaking pan frequently, until grains are light golden brown, about 5 minutes.
Transfer to a plate to cool.
Add all spices to skillet except turmeric and roast over medium heat, shaking pan, until toasted and fragrant, about 3 minutes. Transfer spices to a plate.
Grind rice and toasted spices in spice mill or blender into a fine powder. Blend in turmeric. Store in an airtight container away from heat and light. It will keep for several months.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-06-95