Nice Rice

 Lemon Rice

Lemon Rice (from The Illustrated Kitchen Bible with Sterling's additions)

3 tbsp vegetable oil

1 tsp yellow mustard seeds

6 green cardamom pods, split

1/2 tsp ground tumeric

2 dried hot red chilies, cut lengthwise

1/2 in piece fresh ginger, peeled and finely chopped

1 clove garlic

10 fresh or dried curry leaves

3 tbsp fresh lemon juice

4 cups cooked basmati rice

1/2 cup toasted and chopped cashews

2 tbsp cilantro 

1.  Heat the oil in a large frying pan over medium heat.  add the mustard seeds, cardamom pods, tumeric, chiles, ginger, garlic, and curry leaves.  Cook, stirring often, for 2 minutes, or until very aromatic.

2.  Add the lemon juice and cook for 1 minute.  Add the rice and cook, stirring occasionally, for about 3 minutes, until the rice is heated and coated in the spices.  Transfer to a platter, sprinkle with the cashews and cilantro, and serve hot.