Simple, yet oh-so satisfying. The combination of lemon juice, dried lemon powder and ginger make for flavours that are both fresh and zesty, and work great for a hot summer meal.
Serves : 4
Prep Time : 5 – 10 MINUTES
Cooking Time : 20 MINUTES
Ingredients
Method
– Heat 1 tablespoon of the oil in a pot over medium heat, then add the cashews and sauté until they turn a brownish golden colour. Remove from the pot and set aside.
– Pour the remaining oil into the pot and add the mustard seeds. Sauté until fragrant.
– Add the ginger, chilies, and bay leaf. Sauté for 2 – 3 minutes, then add the lemon powder and turmeric and pour in 1/4 cup of water. Stir to combine all the ingredients and season with salt.
– Bring to a simmer, and let cook until most of the water has evaporated.
– At this point, take off the heat and pour in the cooked rice.
– Pour in the lemon juice and mix until all the ingredients are well combined.
– Taste and season with more salt if needed.
– Garnish with the cashews and serve with yogurt and pickles.
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