Piquant Lemon Rice

Recipe Ingredients

1 cup	160g / 5.6oz	Basmati white rice
2 cups	474ml	Water
1 tablespoon	15ml	Salt
3 tablespoons	45ml	Ghee
1/2 cup	118ml	Raw cashew pieces
1/2 tablespoon	7.5ml	Yellow split peas
1 tablespoon	15ml	Black mustard seeds
1/2 teaspoon	2.5ml	Turmeric
1/3 cup	78ml	Lemon juice
3 tablespoons	45ml	Coarsely chopped coriander
1/4 cup	23g / 0.8oz	Shredded coconut

Recipe Instructions

Wash rice. Bring water to a boil. Stir in rice, salt and 1/2 tb 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 aside, 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.

Source:
Yamuna Devi, The Art of Indian Vegetarian Cooking

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