Recipe(tried): Indian Lemon Rice

serve this rice with a spicy curry such as goa pork (or lamb) vindaloo or chicken chettinad or even a vegetarian mixed vegetable curry.

Indian Lemon Rice
serve 4 - 6

1 cup/7 oz/200g rice
8 cashews nuts
pinch turmeric powder
salt
3 T oil
1 green chilli, freshly chopped
1/4 t. mustard seeds
10 curry leaves
juice of 1/2 lemon or 1 lime

wash the rice two or three times in fresh water. then soak for 30 minutes. meanwhile, soak the cashew nuts in 1 cup water for 15 minutes. (do NOT soak it too long.)

bring water equal to 1 1/4 times the volume of rice to the boil in a pot. when boiling add the rice, turmeric powder and 1/t 4 salt. the rice should be cooked in 11 minutes, when all the liquid should be absorbed. turn off the heat, remove the rice and spread in a flat dish or pan to cool and dry. leave for 30 minutes.

in a wok or large frying pan, heat oil. fry the chilli for 1 minute, then add the mustard seeds, drained cashew nuts and curry leaves and fry for 30 seconds. add the lemon or lime juice. add the cooked rice and stir well but carefully with a flat spatula so as not to mash the rice. the rice is now ready to serve.