Shark Kabobs Over Spiced Cashew Rice Recipe

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.