Chef Ani Robaina from The Pond House Cafe is showing us how easy it is to make delicious Indian rice! The Pond House Cafe is celebrating its 20th anniversary this Memorial Day weekend! For details on the celebrations and specials, visit pondhousecafe.com. It's located on Aslyum Ave in West Hartford.

Recipe for Pond House Indian Rice

for four servings as a full dinner portion

four cups cooked Basmati rice

1/2 cup pistachios

1/2 cup cashews

1/2 cup dried apricots - sliced

1/2 cup dried dates - sliced

1/2 cup dried figs - diced

1/2 cup dried cranberries

4 tablespoons paprika

2 tablespoons yellow curry powder

4 tablespoons unsalted butter cut into cubes

shredded carrots peas

**optional - shredded spinach or kale or arugula or watercress.

Mix all the dried fruit and nuts in a bowl till well blended in a saute pan on medium heat, layer all ingredients in this order; butter spices fruit & nuts rice let butter melt completely, then gently begin to stir all of the ingredients together, making sure the butter and spices coat the rice evenly and well. keep stiring and blending and mixing unitl heated through. add carrots & peas and stir until well blended and warmed through. add the optional greens at the end if desired. put into bowls and top with mango chutney. Good chutney available in international section of grocery stores

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