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
- 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!!!
- 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.
- 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.
- 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.
- When rice is ready, remove saucepan from the heat and add lemon zest and juice. Mix well and delicious lemon rice ready to serve.
- Serve lemon rice as a main dish or as a side dish for fish, meat or poultry.
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