Lemon Rice

This is a wonderful side dish from south India.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Beans and Grains

Indian

Side

Ingredients

3 tbsp vegetable oil		1 garlic clove, peeled and crushed
1 tsp yellow mustard seeds		10 fresh or dried curry leaves
6 green cardamom pods, split		3 tbsp fresh lemon juice
1/2 tsp ground turmeric		1/2 cup toasted and chopped cashews
2 dried hot red chiles, cut lengthwise		2 tbsp chopped cilantro
1/2 in (2.5 cm) piece fresh ginger, peeled and finely chopped		4 cups cooked basmati rice

directions

Prep: 10 min Total:

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1
Heat the oil in a large frying pan over medium heat. Add the mustard seeds, cardamom pods, turmeric, chiles, ginger, garlic, and curry leaves. Cook, stirring often, for 2 minutes, or until very aromatic.
2
Add the lemon juice and cook for 1 minute. Add the rice and cook, stirring occasionally, for about 3 minutes, until the rice is heated and coated in the spices. Transfer to a platter, sprinkle with the cashews and cilantro, and serve hot.

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Lemon Rice

Ingredients

directions