Piquant Lemon Rice
Yield
4 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
basmati rice
|
|
| 2 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
ghee (clarified butter)
|
|
| ½ | cup |
cashew nuts
pieces |
*
|
| ½ | tablespoon |
yellow split peas
|
|
| 1 | teaspoon |
mustard seeds, black
|
|
| ½ | teaspoon |
turmeric
|
|
| ⅓ | cup |
lemon juice
|
|
| 3 | tablespoons |
coriander
chopped |
|
| ¼ | cup |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
basmati rice
|
|
| 473 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 45 | ml |
ghee (clarified butter)
|
|
| 118 | ml |
cashew nuts
pieces |
*
|
| 7.5 | ml |
yellow split peas
|
|
| 5 | ml |
mustard seeds, black
|
|
| 2.5 | ml |
turmeric
|
|
| 79 | ml |
lemon juice
|
|
| 45 | ml |
coriander
chopped |
|
| 59 | ml |
coconut
shredded |
*
|
Directions
Wash rice.
Bring water to a boil. Stir in rice, salt and ½ tablespoons ghee.
Cover with a tight-fitting lid.
Reduce heat to very low and gently simmer, no peeking, for 20 to 25 minutes.
The rice should be light and fluffy and the water should be absorbed.
Set side, leaving covered.
Heat the remaining ghee in a small pot over a moderate heat until hot.
Drop in the cashews and stir fry until golden brown.
Remove with a slotted spoon and pour over rice.
Cover the rice again.
Raise the heat slightly and toss in the split peas and mustard seeds (you can omit the peas) and fry until the seeds turn grey and sputter.
Pour the fried seeds into the rice and sprinkle with turmeric, lemon and coriander.
Gently fold until well mixed.
Garnish each serving with coconut.
For a variation, substitute lime juice for lemon juice.
