Basmati rice recipe with lemon and cashews is a 'zesty' and 'flavourful' spring dish
This Southern Indian dish is made with lemon rice and cashews is "zesty" and "flavourful," making for "something rather special."
This Southern Indian dish is a refreshing recipe for spring.
British restaurateur Asma Khan, owner of Darjeeling Express and star of Netflix’s Chef’s Table, shared that she loved this dish while growing up in Chennai, India.
"This recipe weaves in southern Indian ingredients of mustard seeds, curry leaves and cashew nuts to create something rather special," she writes.
You can make her "zesty" and "flavourful" rice recipe that she bills as "fit for a feast" within 30 minutes.
Other similar recipes you can try include lemon risotto, pasta primavera, spring stew and lemon chicken.
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Peela pulao lemon rice recipe
Ingredients
- 10 2/3 oz of basmati rice
- 3 tbsp of vegetable oil
- 2 green cardamom pods
- 1 piece of cassia, 2.5cm long
- 2 cloves
- 1 Indian bay leaf, large
- 1 white onion, medium, evenly and thinly sliced into rings
- 1 tsp black mustard seeds
- 1 tbsp of cashew nuts
- 10 curry leaves
- 1 tsp ground turmeric
- 1 1/2 tsp salt
- 1 lemon, juiced and zested (cut the zest into slivers)
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Instructions
1. Wash the basmati rice through a few rounds of cold running water until the water runs clear. Then, place in a bowl and soak for 2 hours in fresh cold water. When ready to cook, drain the soaked basmati rice and set aside.