Lemon rice with cashew nuts (Nimbu Chawal)

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Lemon rice with cashew nuts (nimbu chawal) – is one of the traditional dishes in the Southern States of India. Turmeric gives it beautiful bright yellow color, lemon – fresh taste, and combination of spices – magic flavor.

Traditionally, during the cooking of lemon rice are added mung beans.  But, you could cook without mung beans. It’s doesn’t make a big difference to taste. If you want to make the taste and flavor of this dish even more interesting – add a cinnamon stick to frying spices (don’t forget to remove cinnamon when rice is ready). If you replace butter with vegetable oil this dish would be suitable for vegetarians.

Video: Lemon rice with cashew nuts

Ingredients:

• 1 ½ cups rice Basmati
• 1 green chili pepper
• 2 tablespoons unsalted butter or vegetable oil
• 1 teaspoon turmeric ground
• ½ lemon
• 1 teaspoon whole mustard seeds
• 1 teaspoon whole cumin seeds
• 10-15 cashew nuts
• Salt to taste

Let’s get started!!!

1. Rinse rice, put in a saucepan, and pour with water. Cook rice about 10-15 minutes until semi-readiness. Then drain water. Remove seeds from chili pepper and finely chop. Grate zest of half lemon on a small grater. Squeeze juice from the lemon. Put mustard and cumin seeds to the mortar and lightly grind with pestle.
2. In saucepan with the thick bottom heat butter on a medium heat. Add cashew nuts, cumin and mustard seeds. Fry about 1 minute, add chili pepper and fry about half minute more.
3. Place rice to the saucepan; add turmeric, 1 cup hot water, and salt. Thoroughly mix. Cover saucepan with cap, reduce heat to a minimum and cook about 10 minutes until rice is ready.
4. When rice is ready, remove saucepan from the heat and add lemon zest and juice. Mix well and delicious lemon rice ready to serve.
5. Serve lemon rice as a main dish or as a side dish for fish, meat or poultry.

Bon appetite!!!

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