Lemon rice with cashew, coconut and black mustard. The recipe for lemon rice comes from South India. This dish has an exquisite, refined taste. A perfect combination of lemon and rice complements coconut, cashews and parsley, and seeds of black mustard bring a unique nutty taste. Bright yellow color of rice will lift the mood, aroma will charge with vivacity, and taste will be remembered exotic and fresh.
Ingredients:- Long grain rice 1 tbsp.
- Lemon 1 pc.
- Coconut shavings 70 g
- Water 2 tbsp.
- Cashew 40 g
- Cooking oil 20 g
- Mustard in seeds black 8 g
- Turmeric 1 tsp.
- Salt 1 tsp.
- Parsley fresh 1 bunch
- Step 1 To prepare the dish you need basmati rice, salt, turmeric, black mustard seeds, melted butter, cashew, water, coconut stitch, lemon, parsley.
- Step 2 To start, prepare the ingredients: squeeze out the lemon juice. It will take 3 tablespoons.
- Step 3 Fry until golden colored cashew nuts.
- Step 4 Pour the water into a saucepan, put on medium heat, add turmeric and salt, allow to boil.
- Step 5 Meanwhile, in a saucepan with a thick bottom, add melted butter and fry the rice. At first, the rice will become clear, then bring it to the milk color constantly stirring.
- Step 6 When the water with salt and turmeric boils - add rice to it, mix thoroughly, cover, reduce heat to very slow and leave for 15 minutes.
- Step 7 In the meantime, add melted butter to the pan, pour out the seeds of black mustard and cover with a lid. When the seeds start to crackle - they are ready.
- Step 8 In the finished rice add the fried mustard seeds and mix.
- Step 9 Add the cashews and stir before serving. Then put in a dish, sprinkle with coconut shavings and chopped perth. Decorate with a slice of lemon.