Lemon Rice With Cashew Nuts

I made this lemon rice dish to eat with the Rendang Style Beef I made recently. A local Indian restaurant serves lemon rice, and I always order it but felt it was time I learned to make it myself. As a vegetarian dish it would stand pretty well alongside some vegetables, and is great with many other dishes, not just curries.

Lemon Rice (3)

Ingredients (to serve 4-6)

  • 2 tbsp sunflower oil
  • 1  tsp black mustard seeds
  • 1 tsp ground coriander
  • ¼ tsp asafoetida (optional)
  • ½ small onion, finely chopped
  • 1 long green chilli (finely chopped and deseeded too if you prefer it less hot)
  • 10g fresh ginger, peeled and grated or chopped finely
  • About 10 fresh curry leaves
  • 100g unsalted cashew nuts
  • About 500g cooked and cooled basmati rice
  • juice of 1 large lemon plus the zest of ½ the lemonfinely grated
  • Optional – finely chop the remaining half of the juiced lemon
  • sea salt and freshly ground pepper

Heat the oil in a large pan or wok and add the mustard seeds, turmeric and asafoetida. Fry, stirring constantly, until the mustard seeds begin to pop.

Now add the onion, green chilli, ginger, curry leaves and the nuts and fry for a couple of minutes until the nuts take on some colour and the onion has softened.

Curry Night (9)

Add the rice into the pan and stir fry until hot (a few minutes) then add the lemon juice, zest and lemon pieces. Mix well and season with salt and pepper before serving.

Inspired by a recipe from The Hairy Bikers’ Great Curries.


45 thoughts on “Lemon Rice With Cashew Nuts

    1. Could do with Roti King here today – Big Man is dong a temporary fix in our horrible kitchen and knocking through a hole in the chimney breast to put a chimney hood in before Christmas. This is a very dusty house right now!

  1. Wow, I could eat that rice all by itself and be pretty happy. Though with a curry or stir fry…very yummy. This looks way better than any rice I’ve ever seen in our local Indian, Thai or Malaysian restaurants. What is asafoetida? I have never heard of that!

    1. Asafoetida is better known as ‘hing powder’: it comes in two kinds and although very little is needed, it makes a huge flavour difference in mostly Indian vegetarian food . . .but is also used elsewhere: I could not cook without it 🙂 !

      1. Tanya – would you believe it s a form of large fennel: gives garlicky softened to oniony flavour . . . I was surprised also 🙂 !

  2. I would make this to eat on my own with both fists. “YUM!” doesn’t quite cut the mustard here. “UBER YUM!” Might come a little bit closer. I am pinning this sucker so that it doesn’t squirm away out of sight. I need this recipe in my life. I think we are going to have a beautiful future together.

  3. I do sometimes eat lemon rice: a South Indian vegetarian dish most often consumed with a vegetable salad, poppadums and possibly a tasty coconut chutney. Personally [and I mean personally] I would not mix Malaysian and South Indian food and tho” I use a variety of side dishes with my oft-cooked Rendang, I prefer it with plain rice as served both in Malaysia and Indonesia: its birthplace.. Your recipe is classic and lovely . . . enjoy!!

    1. It wasn’t an authentic combination – more a meal of experimentation! I agree though that it’s probably better to keep the cuisines separate in order to better appreciate them J

      1. I was mad at myself for having spoken up, so actually checked: about 3-4 of my favourite gurus all just have coconut rice and Asian pickled cucumbers + sambal oelek with the rendang, ’cause the latter has such a pronounced flavour – when you try again, don’t make sauce: almost ‘boil’ the meat in the coconut milk and then cook dry caramelizing the coconut . . . that is where the real flavour lies: ’nuff said :S !!

      2. Thank you for checking! I know when I was looking at recipes several people said “if it has sauce, it’s not rendang”! I am infamous at home for enjoying “saucy” food and would quite happily leave the meat for everyone else. However, I do need to make it the more authentic way as I am sure this would make an amazing difference to the flavour.

  4. What a feast! 🙂 Even though I’ve never heard of asafo-thingy 😦
    My son said he might do a bit of cooking when he’s home next week (if he’s sufficiently bored 🙂 ). I’ll have to introduce him to your recipes. I know he’ll be a fan.
    Have a lovely Christmas with your folks, Tanya, and my very best wishes for 2016.

  5. I do like the sound of this rice dish, Tanya. I love lemony dishes in winter. Helps me to forget how cold it is, I’ve a new favorite Indian restaurant and just checked their menu. No, they do not serve lemon rice. Drat! I’m going to suggest they add it to their menu. After all, if they wish to remain my favorite Indian restaurant, they’ll have to adjust to my every whim. I think that’s fair. 🙂

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