Piquant lemon rice
Yield: 4 Servings
Ingredients:
- 1 c Basmati white rice
- 2 c Water
- 1 ts Salt
- 3 tb Ghee
- 1/2 c Raw cashew pieces
- 1/2 tb Yellow split peas
- 1 ts Black mustard seeds
- 1/2 ts Turmeric
- 1/3 c Lemon juice
- 3 tb Coarsely chopped coriander
- 1/4 c Shredded coconut
Instructions:
Wash rice. Bring water to a boil. Stir in rice salt & 1/2 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.
