With just a hint of lemon and the sharp tanginess of tamarind, thisTangy Lemon Rice recipe from the south of Asia- with Indian spices and curry leaves thrown in for full measure is sure to spice up your dinner! Remember to add the lemon only when the rice cools up, to keep in just the right flavour!
Method
- Pour water into a large saucepan and bring to the boil. Add Laila Golden Sella Basmati Rice and salt; continue to cook for 15-20 minutes. Reduce heat to low, cover and simmer for 20 minutes or until rice is tender and the water has been absorbed.
- Heat some oil in a small frying pan set over medium heat. Add the cashews and toast until golden brown in colour; for about 5 minutes. Remove from the heat and set aside.
- Heat the remaining oil in the same frying pan over medium heat. Add in chillies, mustard seeds and cumin seeds. Once the seeds start to pop, add the curry leaves and half of the toasted nuts. Cook and stir until fragrant, about 3 minutes.
- Add turmeric powder, cooked rice and saute for another 5 minutes.
- Remove rice from the pan and transfer it to a serving bowl. Stir in lime juice and tamarind paste andthen mix in the temperedchillies and spices from the frying pan.
- Garnish with the remaining nuts and serve with natural yoghurt on the side.
Ingredients
- 375g Laila Golden Sella Basmati Rice (rinsed, washed and drained)
- ½ tsp salt (to taste)
- 2 tsp vegetable oil
- 4 tsp cashews (coarsely chopped)
- 7 dried chillies
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 10 fresh curry leaves
- 1 tsp Laila turmeric powder
- 4 tbsp fresh lime juice
- 2 tbsp tamarind paste
- 950ml water
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