Lemon Rice with Peanuts and Curry Leaves
This delicious rice dish requires minimal effort and can be served hot, cold, as a side dish or on its own.
- 200g basmati rice
- 4tsp ghee
- 8-10m fresh curry leaves
- 1tsp black mustard
- 11/2 tsp Maldon salt
- 1tsp turmeric
- juice of one lemon
- 75g toasted peanuts
- In a saucepan add water and half a teaspoon of salt and bring it to boil for six to seven minutes on a medium heat. Then drain the water and keep the rice aside.
- In a pan dry toast the peanuts on a low heat and toast until light brown. Remove from heat and remove the peanuts in a bowl.
- In the same pan add ghee and once melted add the mustard seeds and curry leaves. As soon as they start to pop add the toasted peanuts, rest of the salt, turmeric and mix.
- Tip in the rice mix and cook with a lid for five minutes on a low heat. Once all done add the lemon juice, mix and serve hot as a side dish or on its own.