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Indian Lemon Rice
1 cup long grain basmati rice
4 cups water
1/3 cup lemon juice
6 tablespoons oil (olive oil preferred)
1/2 tsp. black mustard
1 heaping tablespoon curry powder
1/3 cup of cashew nuts (optional)
4 chopped medium chillies
salt to taste
After rinsing well the rice, cook the rice in the four cups of water. Do not overcook; leave aside. In a large skillet, lightly sauté the cashew nuts and mustard in the oil. Then add the chilies for an extra few minutes. Stir in the cooked rice, curry powder, lemon juice and salt to your taste. Take off the heat after a few minutes once well stirred.
Servings: 4
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