in India

Lemon rice

updated

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Ingredients for 4 servings:

  • 250g basmati
  • 1 piece(s) ginger, as desired
  • 1 lemon(s)
  • 1 lime(s)
  • 1 chili pepper(s), dried
  • 1 tsp mustard seeds, brown
  • ¼ tsp cumin
  • 8 curry leaves
  • 4 tbsp cashew nuts, crushed
  • ½ tsp turmeric
  • 2 tbsp ghee, or clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

South Indian recipe, great as a side dish to fish and light summer dishes, or just as

Wash the rice thoroughly and cook in salted water according to the instructions. Keep warm. Heat the ghee or clarified butter in a pan, stir-fry the mustard seeds, cumin, crushed chili, and curry leaves until the mustard seeds begin to pop (they should crackle; don’t cook any longer, or it will become bitter). Add the cashews and the grated piece of ginger. Add the rice and turmeric and season with salt. Finally, squeeze the lemon and lime juices and stir in. Can be eaten hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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