Lemon Rice

• 2 cups Cooked and cooled Basmati rice (~ room temperature)
• Juice of 1 Meyer Lemon (freshly cut & squeezed)
• 2 tablespoons Clarified butter (Ghee)
• 1 teaspoon whole black mustard seeds
• 2 teaspoons Cumin seeds
• 1 dried Arbol chile (Broken in two)
• 1/4 cup Peanuts or Cashewnuts (Broken up)
• 1 tablespoon Finely chopped fresh ginger root
• 1 Finely minced Deseeded Green chile (Serrano) or 1/2 a deseeded jalapeno
• 1 sprig Curry leaves (torn)
• 1 pinch asafetida
• 1/4 teaspoon Turmeric powder
• 3/4 - 1 teaspoons fine sea salt (as per taste)
• 1/4-1/2 cups Finely chopped Cilantro

1. Add the cooked rice to a large mixing bowl.
2. In a skillet, Heat the ghee and add the Mustard seeds to sputter, Add the cumin and the broken Arbol chile pieces. Stir until the cumin sputters & splits (& the chile simultaneously turns a reddish brown). Add the Cashew/peanuts & toast till they turn golden.
3. Immediately add the minced ginger, torn curry leaves & the green chiles & saute till it starts emittting an aroma. Stir in the turmeric powder, asafetida and the salt.
4. Pour this mixture into the rice, along with the meyer lemon juice & fold in thoroughly, till the rice acquires a uniform pale yellow color. Garnish with chopped cilantro & serve with a poppadum & cucumber Raita.

basmati rice, lemon, butter, black mustard seeds, cumin seeds, chile, peanuts, fresh ginger root, green chile, curry, asafetida, turmeric, salt, cilantro

Taken from food52.com/recipes/15629-lemon-rice (may not work)