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| RECIPE FOR PIQUANT LEMON RICE |
Title: Piquant Lemon Rice
Category: Rice Indian Vegetarian
Serves: 4
Ingredients:
| 1.00 | c | Basmati white rice | | 2.00 | c | Water | | 1.00 | ts | Salt | | 3.00 | tb | Ghee | | 0.50 | c | Raw cashew pieces | | 0.50 | tb | Yellow split peas | | 1.00 | ts | Black mustard seeds | | 0.50 | ts | Turmeric | | 0.33 | c | Lemon juice | | 3.00 | tb | Coarsely chopped coriander | | 0.25 | 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.
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