Prep Tim 5 min cook time 20 min
Although rice features in many Middle Eastern Dishes and was a regular part of my diet in Egypt where I grew up, nothing compares to the variety, aromas and textures of rice recipes from India.
They have taken rice dishes to an art form from complex biryanis with lamb, chicken and seafood to simple aromatic side dishes like this one. It is a no-frills recipe with a fresh lemon taste scented by a hint of cardamom seeds and pairs well with any curry or other dishes for that matter when you need a little boost of flavor to your meal.
Note: Don’t skimp on the roasted cashew nuts. They do add a crunchy buttery flavor.
What you need (for two)
1/2 cup of basmati rice
1 cup water. ( If you are making more rice work on the ratio of 1:2 rice to water)
2 Tbs vegetable oil separated
1 Tsp Turmeric Powder
5 Cardamom pods crushed open but do not lose seeds
A handful of raw cashew nuts
1 small lemon with its zest and juice.
Salt to taste
What to do
In a small saucepan, heat 1 tablespoons of vegetable oil.
Add rice and on a medium heat cook and coat the rice for one minute. This will avoid the grains sticking together.
Add water, a teaspoon of turmeric, 5 crushed cardamom pods with the seeds and taste for salt.
Bring to boil then turn down heat to low and simmer covered for 20 minutes.
While the rice is cooking add 1 Tbs of vegetable oil to a small pan and on low heat toast the cashew nuts stirring continuously till they start browning – about a minute.
When the rice is cooked, fluff it up, stir the lemon zest and juice of one small lemon.
Plate and garnish with nuts.
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