Ingredients
- Cooked Rice (Basmati preferred): 3 cups
- Lemon Juice: 1/4 cup
- Vegetable Oil: 2 tablespoons
- Mustard Seeds: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Curry Leaves: 10-12
- Cashews: 1/4 cup
- Salt: To taste
Instructions
- Step 1: Heat oil in a pan or wok over medium heat. Add mustard seeds and let them splutter.
- Step 2: Add curry leaves and cashews to the pan. Fry until the cashews turn golden brown.
- Step 3: Add turmeric powder and sauté for 30 seconds until fragrant. Be careful not to burn the turmeric.
- Step 4: Add the cooked rice and salt to the pan. Mix well, ensuring the rice is evenly coated with the spices.
- Step 5: Add lemon juice and stir gently. Cook for 2-3 minutes, allowing the flavors to meld together.
- Step 6: Serve hot.
Notes
- Leftover lemon rice tastes great cold as a rice salad the next day, perfect for lunch.
- For best results, reheat lemon rice in a pan with a splash of water to prevent it from drying out.
- Garnish with chopped cilantro and toasted coconut flakes for added flavor and texture.
- Bloom the turmeric in the hot oil for a vibrant color and deeper flavor, but watch closely to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American