- 1 cup basmati rice
- 2 cups water
- 1/2 cup fresh lemon juice
- 1/4 teaspoon turmeric
- 2-3 fresh curry leaves
- 1 teaspoon black mustard seeds
- 1 teaspoon split black gram (lentils)
- 1/2 teaspoon rock salt (optional)
- 1/2 cup chopped cashews
- 1-2 tablespoons clarified butter
Rinse rice thoroughly and drain. Bring water to boil in a heavy-bottomed pot. Stir in rice and salt. Cover the pot and cook rice on low heat for 20 minutes or until the water evaporates and the rice grains are tender.
Melt the clarified butter in a pan. Add the mustard seeds and cover the pan with a lid as the seeds pop. Add the split black gram and cashews; stir briefly till they turn golden. Lower heat and add the turmeric.
Remove from heat. Add the lemon juice and curry leaves (Be careful while adding above ingredients to the hot pan, as it will sizzle and spatter a bit). Fold the lemon-spice mixture gently into the rice. Serve hot.
Spicy Carrot Basmati Rice