2 Tbsp. (30 ml) of butter or margarine
1 Tbsp. (15 ml) of coconut oil
2 large onions, finely sliced
1 cup of whole cashew nuts
1 tsp. (5 ml) of whole cumin seeds
2 large potatoes, cubed small
2 cups of button mushrooms, halved
2 green or red chillies, chopped (optional)
2 tsp. (10 ml) of Royco Mchuzi Mix, chicken variant
Salt to taste
5 cups of boiled pishori/basmati rice
For sweet raita:
1 cucumber, finely chopped
1 onion, finely chopped
1 cup of natural yogurt, chilled
1 Tbsp. (15 ml) of fresh mint, finely chopped
1 tsp. (5 ml) of sugar
2 Tbsp. (30 ml) of lemon juice
Salt to taste
Heat the butter or margarine and coconut oil in a large frying pan. Add the onions and fry until they start to brown. Add the cashew nuts and the cumin seeds. Cook for 3 minutes until the nuts are golden and the onions deep brown. Remove from the pan with a slotted spoon and set aside, reserving the oil.
Add potatoes, mushrooms and chillies (if using) to the same pan. Fry while on a medium-high heat until crunchy but firm, stirring continuously.
Sprinkle in the Royco Mchuzi Mix and salt. Cover for two minutes, on a low heat. Uncover and stir gently to avoid breaking the vegetables.
Add the boiled rice and the cashew nut mixture. Mix gently but thoroughly with a fork, to heat through.
To make the sweet raita, mix all of the ingredients in a bowl.
To serve, place five tablespoons of rice in a bowl. Drizzle with the sweet raita on top. Serve hot.