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Feb 2010 05

This bright yellow pilaf, embellished with a constellation of crunchy mustard seeds and toasted cashews, is a staple dish in many Indian households. Adding the lemon juice at the end gives the rice a fresh, sharp flavour. It also gives you the option of turning any plain leftover rice you have on hand into a colourful, festive side dish in minutes. If you’re feeling adventurous, you may substitute lime juice and zest for the lemon – lime rice is equally authentic in the realm of Indian nosh.

You will need:

2 c. basmati rice
2 3/4 c. water
½  tsp salt
1 tbsp vegetable oil
1 tbsp mustard seeds
pinch turmeric
¼ c. unsalted cashews
¼ c. lemon juice
1 tsp lemon zest
2 tbsp chopped cilantro (optional)

In a medium-sized pot, bring the water and salt to boil. Meanwhile, rinse the rice well in cold water, until the water no longer appears cloudy. Add the rice to the boiling water, cover, then turn the heat down to low. When the water has been absorbed (about 20 minutes), turn off the heat and fluff the rice with a fork.

In a larger pot, heat the oil over medium-low heat. Add the cashews and mustard seeds, stirring continuously – they should shimmer enthusiastically in the oil. When the seeds begin to crackle, whisk in the turmeric, then remove the pot from the heat so as not to burn the nuts. Whisk in the lemon juice and zest, then add the cooked rice and toss to coat. If you’d like, stir the chopped cilantro into the rice just before serving.

Serves 4

© Shaby Heltay, 2009

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