Indian lemon rice

Ingredients for 4 servings:

• 375 g rice (white long grain rice)
• 600 ml water
• ½ tsp turmeric
• 2 tbsp desiccated coconut
• 2 tbsp milk or coconut milk
• 2 tbsp cashew nuts, chopped and roasted or almonds
• 4 curry leaves
• 0.33 tsp mustard seeds
• 1 chili pepper(s), green, pitted and chopped
• 100 g clarified butter (ghee)
• 1 lemon(s)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Bring the rice and turmeric to a boil in the water. Cover and simmer for another 12 minutes. Pour the milk or coconut milk over the desiccated coconut and set aside. Toast the nuts, curry leaves, mustard seeds, and chili in the ghee until the mustard seeds begin to pop. Stir this mixture and the desiccated coconut into the rice and drizzle with the juice of one lemon. Cover and simmer for another 7-8 minutes, or until the rice is tender. Season to taste and, if desired, stir in the juice of the second lemon or garnish the rice with lemon slices before serving.