Piquant lemon rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Basmati white rice |
| 2 | cups | Water |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Ghee |
| ½ | cup | Raw cashew pieces |
| ½ | tablespoon | Yellow split peas |
| 1 | teaspoon | Black mustard seeds |
| ½ | teaspoon | Turmeric |
| ⅓ | cup | Lemon juice |
| 3 | tablespoons | Coarsely chopped coriander |
| ¼ | cup | Shredded coconut |
Directions
Wash rice. Bring water to a boil. Stir in rice, salt & ½ tb ghee.
Cover with a tight-fitting lid. Reduce heat to very low & gently simmer, no peeking, for 20 to 25 minutes. The rice should be light & fluffy & the water should be absorbed.
Set side, leaving covered.
Heat the remaining ghee in a small pot over a moderate heat till hot.
Drop in the cashews & stir fry till golden brown. Remove with a slotted spoon & pour over rice. Cover the rice again.
Raise the heat slightly & toss in the split peas & mustard seeds (you can omit the peas) & fry till the seeds turn grey & sputter.
Pour the fried seeds into the rice & sprinkle with turmeric, lemon & coriander. Gently fold till well mixed.
Garnish each serving with coconut.
For a variation, substitute lime juice for lemon juice.
Yamuna Devi, The Art of Indian Vegetarian Cooking.