For a thali, rice that has a bit of fanciness added to it is always welcome, that’s how I tend to use this Lemon and cashew rice.
Lemon, cashews and a few spices dress up ordinary rice to make this dish worthy of eating on its own. Use it as part of your Thali, or as a special rice for curry night. Either way, hope you like it.
LEMON AND CASHEW RICE
Serves 4-6 as a side
For the rice
200g basmati rice
2 tbsp ghee or coconut oil
½ tsp cumin seeds
½ tsp mustard seeds
handful dried curry leaves, crushed in hand
1 green chilli sliced in four long ways
½ tsp ground turmeric
salt to taste
zest and juice of 1 lemon (about 3 tbsp of juice)
Wash the rice gently, changing the water several times until the water is clear. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
Drain the rice and put it into the saucepan. Add the water and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
Cook for about 15 minutes, or until the rice is tender and the water has evaporated.
Rinse the rice under cold water and drain to prevent the rice from sticking. Return the rice to the cooking pan and stir in 1 teaspoon of the ghee or oil.
Heat the remaining oil in a frying pan on a medium heat; stir-fry the cashews for about 2 minutes until their colour changes to light brown. Remove the cashews with a slotted spoon and set aside. Use the same oil for the rest of the seasoning.
Add the cumin seeds and mustard seeds. When the seeds start to dance around and have a party in the pan, add the curry leaves and green chilli, and stir for a few seconds. Add the turmeric and mix well.
Then add the rice and cashews and sprinkle salt, lemon zest and juice all over. Mix gently, making sure not to break the rice. Stir-fry for about 2-5 minutes or until the rice is warm.
Have you made this dish? I love seeing my delicious recipes come to life, so share a picture with me on Instagram by tagging @naturalcookeryschool and I’ll re-share your post!