Cooking Recipe Piquant Lemon Rice
Recipe Ingredients
Directions
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.