*  Exported from  MasterCook  *

                            PIQUANT LEMON RICE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Rice                             Ethnic
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Basmati white rice
   2       c            Water
   1       t            Salt
   3       tb           Ghee
     1/2   c            Raw cashew pieces
     1/2   tb           Yellow split peas
   1       t            Black mustard seeds
     1/2   ts           Turmeric
     1/3   c            Lemon juice
   3       tb           Coarsely chopped coriander
     1/4   c            Shredded coconut

  Wash rice.  Bring water to a boil.  Stir in rice, salt
  & 1/2 tb ghee. Cover with a tight-fitting lid.  Reduce
  heat to very low & gently simmer, no peeking, for 20
  to 25 minutes.  The rice should be light & fluffy &
  the water should be absorbed.
  
  Set side, leaving covered.
  
  Heat the remaining ghee in a small pot over a moderate
  heat till hot. Drop in the cashews & stir fry till
  golden brown.  Remove with a slotted spoon & pour over
  rice.  Cover the rice again.
  
  Raise the heat slightly & toss in the split peas &
  mustard seeds (you can omit the peas) & fry till the
  seeds turn grey & sputter.
  
  Pour the fried seeds into the rice & sprinkle with
  turmeric, lemon & coriander.  Gently fold till well
  mixed.
  
  Garnish each serving with coconut.
  
  For a variation, substitute lime juice for lemon juice.
  
  Yamuna Devi, The Art of Indian Vegetarian Cooking.
 


                   - - - - - - - - - - - - - - - - - -