Spicy Lemon Rice

Name: Spicy Lemon Rice
Yield: Serves 6
Cuisine: Asia
Ingredients: a good handful of cilantro leaves, chopped, to garnish; 10 fresh curry leaves; ghee or clarified butter; 4 dried red chiles, crushed; vegetable oil, for frying; 1½ cups long-grain rice, washed under cold running water until the water runs clear; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; 1 teaspoon black mustard seeds; juice of 2 lemons; ½ teaspoon turmeric powder; a handful of unsalted cashew nuts; 1 fresh green chile, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Rice is all too often served plain, accompanying another dish; however, it absorbs other flavors so well. This dish would stand proudly on its own, with the addition of cashew nuts giving it texture.

Ingredients

1½ cups long-grain rice, washed under cold running water until the water runs clear
ghee or clarified butter

Asia
Main course
Vegetarian
Gluten-free
Spicy

Method

Boil the rice in a very large pan with plenty of salted water until tender, then drain well. Preheat the oven to 300°F/150°C.

Drop a dollop of ghee into the rice and stir well. Transfer the rice to an ovenproof dish, then cover with foil and keep warm in the oven.

Heat