Ingredients
1½cupbasmati or other long grain rice
2¼cupwater
2cinnamon sticks
3bay leaves
tspturmeric
1½tspsalt
1tbspbutter
4tbspcooking oil
2tspblack or yellow mustard seeds
¼cupunsalted cashews,chopped, roasted
1½lbsshark steak,about 1 inch thick (cut into 1 inch cubes)
1tbsplemon juice
3clovesgarlic,minced
¼tspfresh ground black pepper
⅓cupcilantro or parsley,chopped
4lemon wedges,for serving
Preparation
Rinse the rice until the water runs clear.
Put the rice in a medium saucepan with water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon of salt.
Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes.
In a small frying pan, melt the butter with 2 tablespoons of oil over moderately high heat.
Add the mustard seeds and cook for about 30 seconds, stirring, until they begin to pop.
Add the cashews; cook, stirring, for 30 seconds longer. Gently stir the cashew mixture into the rice with a fork.
Heat a grill pan or large heavy frying pan over moderately high heat.
Thread the shark onto four small skewers; rub with the remaining 2 tablespoons oil, lemon juice, and garlic. Sprinkle with the remaining ½ teaspoon salt and pepper.
Cook the kabobs for about 8 minutes, turning until just done.
Add the cilantro to the rice and mound it on plates.
Top with the shark kabobs and serve with lemon wedges.
