Piquant Lemon Rice

Course : Curry
Serves: 4
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1 cup Basmati white rice
2 cups water
1 tablespoon salt
3 tablespoons ghee
1/2 cup raw cashew pieces
1/2 tablespoon yellow split peas
1 tablespoon black mustard seeds
1/2 teaspoon turmeric
1/3 cup lemon juice
3 tablespoons coarsely chopped coriander
1/4 cup shredded coconut

Preparation / Directions:

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

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