Ingredients
1 1/2 c. basmati or other long-grain rice
2 1/4 c. water
2 cinnamon sticks
10 cloves
3 bay leaves
tsp. turmeric
1 1/2 tsp. salt
1 tbsp. butter
4 tbsp. Cooking oil
2 tsp. black or yellow mustard seeds
1/4 c. chopped
1 1/2 lb. shark steak
1 tbsp. lemon juice
3 cloves garlic
1/4 tsp. fresh-ground black pepper
c. chopped cilantro or parsley
4 Lemon wedges
Preparation
Step 1Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon sticks, cloves, bay leaves, turmeric and 1 teaspoon of the 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.Step 2In a small frying pan, melt the butter with 2 tablespoons of the oil over moderately high heat. Add the mustard seeds and cook, stirring, until they begin to pop, about 30 seconds. Add the cashews; cook, stirring, for 30 seconds longer. Gently stir the cashew mixture into the rice with a fork.Step 3Heat 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, the lemon juice and garlic. Sprinkle with the remaining 1/2 teaspoon salt and the pepper. Cook the kabobs, turning, until just done, about 8 minutes. Add the cilantro to the rice and mound on plates. Top with the shark kabobs and serve with the lemon wedges.Step 4Wine Recommendation: Try matching this aromatic preparation with that most aromatic of all whites, gewürztraminer. Look for a bottle from Alsace or a slightly less acidic version from California.
