This is a wonderful dish to have in the sunshine as a rice salad that not only tastes great, but it looks like summer in a bowl.
- 4 tbsp vegetable oil or 2 tbsp coconut oil
- 1 tsp mustard seeds
- 7-10 curry leaves
- 3 green chillies
- 1 tsp salt
- ½ tsp turmeric
- 2 tbsp peanuts or cashew nuts
- 2 lemons
- 200g Tilda Basmati rice
Wash the rice until the water runs clear. In a wide based pan add the washed rice, pour in 500ml of water (twice the amount of water to rice). Bring the water to a rolling boil, reduce the heat to the lowest setting and place the lid on the pan. Leave to cook for 12 minutes.Remove from the heat, very gently fork through it and leave to cool.In a separate pan heat the oil and add the mustard seeds. As they begin to splutter add the peanuts or cashews and fry to a golden brown colour. Add the turmeric powder, the curry leaves, green chillies and salt – fry for a minute. Remove from the heat and stir into the rice. Squeeze in the juice from the lemon and mix through carefully until all the rice is beautifully bright yellow.