Lemon rice

AT A GLANCE

  • Serves 4 people

  • 4 cups cooked basmati rice
  • 5 mm piece of ginger
  • 2 dried red chillies (see note)
  • 2 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 1 tsp split yellow lentils
  • 1 sprig of fresh curry leaves
  • ½ tsp ground turmeric
  • 1 tbsp raw peanuts
  • lemons, juice only
01   Heat rice and place in a bowl. Peel ginger and chop very finely. Cut chillies in half.
02   Heat oil in a pan over high heat. Add the mustard seeds. When they splutter, add chilli and lentils. Add curry leaves, turmeric, chopped ginger and peanuts. When the lentils and peanuts are golden brown, take pan off the heat and add lemon juice. Pour mixture over the rice, season to taste with sea salt and toss well until the rice is coated with the mix and turns an even yellow colour. Serve with pepper chicken chettinad.
Note Some prefer to add chopped fresh chillies to the oil instead of the dried chillies. The dried chillies can be removed before serving if desired.

Recipe:

ANIL ASHOKAN

Photography:

GREG ELMS

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