Cucumber Rice

Steps

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1. 1
   Grate two fresh cucumbers using a large grater, keeping the skin on for extra flavor and nutrients.
   ▶ ≈0:35
2. 2
   Place the grated cucumber in a clean cloth over a strainer. Gather the cloth and squeeze well with your hands to remove all excess water. This ensures the rice stays fluffy and not mushy.
   ▶ ≈0:54
3. 3
   Heat 3 teaspoons of oil and 1 teaspoon of ghee in a heavy-bottomed pan. Once hot, add 1 teaspoon each of chana dal, urad dal, and mustard seeds.
   ▶ ≈1:20
4. 4
   When the mustard seeds begin to splutter, add 1 teaspoon of cumin seeds, 2 chopped dry red chillies, and a few curry leaves. Sauté until fragrant.
   ▶ ≈1:35
5. 5
   Add 1/4 teaspoon of asafoetida powder and finely chopped fresh ginger. Mix well.
   ▶ ≈1:49
6. 6
   Add 2 finely chopped green chillies for spice. Then add 1 finely chopped onion and mix well. Cook on medium flame until the onions turn soft and lightly golden.
   ▶ ≈1:55
7. 7
   Add 1 teaspoon of salt. You can adjust it later if needed.
   ▶ ≈2:02
8. 8
   Add 1 cup of freshly grated coconut and mix once.
   ▶ ≈2:10
9. 9
   Add the squeezed cucumber and mix well. Although the cucumber looks dry after squeezing, it will release moisture again once mixed with salt, which is why it's added last.
   ▶ ≈2:22
10. 10
    Add the cooked basmati rice (1 cup or 250 ml) and gently mix on medium flame. Stir carefully to allow the rice to absorb all the flavors.
    ▶ ≈2:30
11. 11
    The cucumber rice is done! Finish by sprinkling freshly chopped coriander leaves on top. For extra crunch, garnish with a few roasted cashew nuts if desired.
    ▶ ≈3:02