Zesty Indian Lemon Rice with Cashews and Curry Leaves
This vibrant Indian dish combines aromatic basmati rice, crunchy cashews, and fresh curry leaves, all infused with the bright flavor of lemon.
Preparation
Get these tasks done before you start cooking.
Preparing the Rice Base
- 1
Soak and Rinse Rice
Rinse and soak the basmati rice in water for 20 minutes, then drain.
- 2
Boil Water
In a pot, bring 4 cups of water to a boil.
- 3
Cook Rice
Add the soaked rice, 1 tablespoon of ghee, and salt. Cook until the rice is tender but not mushy. Drain and set aside.
Making the Tadka (Tempering)
- 1
Heat Oil
Heat 2 tablespoons of oil in a pan over medium heat.
- 2
Add Seeds
Add mustard seeds and cumin seeds, allowing them to crackle.
- 3
Sauté Spices
Add curry leaves, dried chilies, cashews, and asafoetida. Sauté until the cashews are golden brown.
Tip: Ensure not to burn the spices during the tadka as this can cause bitterness. Pro Tip: Swirl the pan to evenly distribute the tempering aromas.
How to Make Zesty Indian Lemon Rice with Cashews and Curry Leaves
Total time: 1 h · Yields 4 servings
- 1
Integrating Flavors
Add cooked rice to the tadka mixture, followed by turmeric powder.
- 2
Adding Citrus
Pour in the lemon juice and mix thoroughly to coat the rice evenly.
- 3
Seasoning
Adjust the salt to taste and continue to gently mix over low heat.
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