INGREDIENTS
1 1/2 cups basmati or other long-grain rice
2 1/4 cups water
2 cinnamon sticks
10 cloves
3 bay leaves
1/8 tsp. turmeric
1 1/2 tsp. salt
1 TBSP. butter
4 TBSP. Cooking oil
2 tsp. black or yellow mustard seeds
1/4 cup chopped cashews
1 1/2 lb. shark steak
1 TBSP. lemon juice
6 cloves garlic
1/4 tsp. fresh-ground black pepper
1/3 cup chopped cilantro or parsley
4 Lemon wedges
DIRECTIONS
Rinse the starch out of 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 tsp. 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 TBSP. of 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.
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 TBSP oil, the lemon juice and garlic.
Sprinkle with the remaining 1/2 tsp. 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.
