
In the south of India, people just can’t get enough of rice. Here’s a recipe that adds flavour to basmati after it’s been cooked.
Serves 4 to 6
Ingredients
- Juice 1 lemon
- 1/2 teaspoon (2.5 mL) ground turmeric
- 1 teaspoon (5 mL) kosher salt
- 2 tablespoons (30 mL) vegetable oil
- 3 dried red chilies
- 3 cups (750 mL) freshly cooked basmati rice
- 1/2 cup (125 mL) freshly chopped cilantro
- 1/2 cup (125 mL) roasted cashews (see below)
For Basmati Rice
- 1 cup (250 mL) good-quality basmati rice
- 2 cups (500 mL) water, for cooking the rice
- Splash of melted ghee or vegetable oil
- 1 teaspoon (5 mL) kosher salt
Directions
Basmati Rice
- In a large sieve, rinse the rice under running water until the water runs clear; this will remove the outer starch of the grain. Place the rice in a bowl, cover with cold water, and let stand for at least 30 minutes. Drain the rice, and add it to a medium saucepan that has a tight-fitting lid.
- Add the water and a splash of ghee (or oil), which will help the water from boiling over because of the starch in the rice.
- Bring to a boil uncovered over medium-high heat. When it starts to boil, cover tightly, and reduce the heat to low. Cook for 15 minutes. Remove the lid and fluff with a fork.
To Make Lemon Rice
- In a small bowl, mix the lemon juice, turmeric, and salt. Stir to dissolve the salt, and then set aside.
- Pour the oil into a medium skillet over medium heat. Add the chilies, and toast until blistered and aromatic. Remove from the pan and set aside.
- Place the warm rice in a large bowl. Add the lemon juice mixture and toss to coat. Use your hands to break up the chilies and crumble them into the bowl. Gently fold in the cilantro and cashews.