Cashew & Lemon Fried Rice

Rice is a big staple in my kitchen – it’s comforting, versatile, and such a great canvas for flavour. And for someone who cannot make a round, soft roti to save my life, I often find myself leaning towards making pulaos or flavoured rice dishes.

Also why settle for bland plain rice, when you can stir in a little magic?

One of my go-to favourites is Cashew & Lemon Fried Rice – it’s ridiculously easy to put together and is bursting with flavour. Think nutty crunch from roasted cashews, the zingy brightness of fresh lemon juice, tempered mustard seeds, curry leaves, and a gentle heat from green chillies. It’s light, tangy, and has just the right amount of texture to make each bite interesting. This is also the rice I demonstrate in my cooking class and it has never failed to impress.

Pair it with a comforting dal – something simple like a moong dal tadka or even a thick tuvar dal – and you’ve got a soul-satisfying meal. But honestly, it’s so good on its own that I often just eat it straight from the pan!

Flavoured rice dishes like this are my little rebellion against boring, plain rice – and a delicious one at that.

Ingredients

• 1 cup long-grain basmati rice

• 1 Onion finely chopped

• 1 tablespoon Vegetable/Ghee/Rice Barn/Coconut Oil

• 1 teaspoon mustard seeds

• 1 Green Chilli, finely chopped (optional))

• 1/3 cup unsalted raw cashews

• 1 teaspoon Turmeric Powder

• Salt to taste

• 10 - 12 curry leaves

• Juice of 1 lemon

• A few strands of saffron (optional)

  
  

Instructions

• Wash and soak the rice in water for at least 30 minutes, this helps them cook faster and gets rid of excess stratch. Also cooks the rice evenly.

• Heat oil in a pot and add mustard seeds. Once they start spluttering, reduce the flame and add green chillies and cashews. Slow roast them till they are golden brown.

• Add the onions and curry leaves lightly fry till translucent

• Add turmeric powder, and salt, and mix well before adding the drained rice and coating it in all the spices.

• Add two cups of water and lemon juice. Mix well and bring to a boil. Once the water comes to a gentle boil, reduce the flame. Once most of the water has evaporated cover and cook for 6-7 minutes or till the water is absorbed and the rice is cooked through.

• Serve hot.

Notes:

• You can use Dawaat, Katoomba, Taj, Parliment  or any other good brand of Basmati rice found in Indian stores.

• Soaking the rice is important. Minimum 15 minutes soaking helps fluffier, well cooked rice

• You can replace the cashews with raw peanuts