Piquant Lemon Rice

• 1 cup basmati rice
• 2 cups water
• 1 teaspoon salt
• 3 tablespoons ghee (clarified butter)
• 1/2 cup cashew nuts pieces
• 1/2 tablespoon yellow split peas
• 1 teaspoon mustard seeds, black
• 1/2 teaspoon turmeric
• 13 cup lemon juice
• 3 tablespoons coriander chopped
• 1/4 cup coconut shredded

1. Wash rice.
2. Bring water to a boil.
3. Stir in rice, salt and 1/2 tablespoons ghee.
4. Cover with a tight-fitting lid.
5. Reduce heat to very low and gently simmer, no peeking, for 20 to 25 minutes.
6. The rice should be light and fluffy and the water should be absorbed.
7. Set side, leaving covered.
8. Heat the remaining ghee in a small pot over a moderate heat until hot.
9. Drop in the cashews and stir fry until golden brown.
10. Remove with a slotted spoon and pour over rice.
11. Cover the rice again.
12. Raise the heat slightly and toss in the split peas and mustard seeds (you can omit the peas) and fry until the seeds turn grey and sputter.
13. Pour the fried seeds into the rice and sprinkle with turmeric, lemon and coriander.
14. Gently fold until well mixed.
15. Garnish each serving with coconut.
16. For a variation, substitute lime juice for lemon juice.

basmati rice, water, salt, ghee, nuts, peas, mustard seeds, turmeric, lemon juice, coriander chopped, coconut shredded

Taken from recipeland.com/recipe/v/piquant-lemon-rice-42174 (may not work)