Monday, 27 October 2014

How to make Lemon Pilau Rice

Today I am packaging up this month's Gourmet Goodie Bags to send out to my Cooking club subscribers after a pretty patchy sleep.

If you aren't sure what my cooking club is- it is my way of inspiring people to try out some new flavours and methods in the kitchen.  Each month I put together a Goodie Bag with a core ingredient and a collectible colour printed recipe card and written letter explaining the origins of the ingredient and some other ideas of how to use it.  It is a fun thing to buy for yourself or a super ace gift idea.

I LOVE putting these together each month and really hope all my subscribers are enjoying them too!

There was the most glorious thunderstorm here in Melbourne last night that was super noisy and bright.

I had to be out on the roads before 7am and it was HAIRY.  Be safe peeps if you are out there today.

I will be downing coffee and powering through.

What are you guys up to today?

LEMON PILAU RICE:
This may be a dish you have ordered with your take-away Indian.
Did you know it is SUPER easy to make at home? I am going to let you in on the secret so you can vamp up your Indian meals. Fancy rice made simple!
It is so unbelievably more-ish that I could happily just eat this alone and nothing else.

Although it does add a lovely astringent zing to heavily flavoured curries.
And is great served cold as a BBQ Rice salad too.

It is perfect served with the Onion Bhaji's I shared last week.

What you will need:


  • 2 cups cooked & still warm Basmati rice 
  • 2 tblspoons Ghee (if you don't have Ghee, use a mix of half Butter & half Oil
  • 1/4 cup Cashew  nuts
  • 1 tablespoon shredded coconut
  • juice & rind of a lemon
  • 1 teaspoon mustard seeds
  • 1 tablespoon curry leaves
  • 1/2 teaspoon turmeric
  • a handful of chopped fresh coriander
  • salt
METHOD:

Have the cooked and still warm rice nearby in a large bowl.

Heat the Ghee to a medium heat in a heavy based non-stick pan.
When melted, add Mustard seeds and fry gently till they begin to pop (3-4 minutes).

Add the cashew nuts and curry leaves.

Now turn off the heat and add the lemon rind, lemon juice and turmeric.

Pour this lovely fragrant spice mix into the cooked Basmati rice.

Add fresh coriander and salt to taste and stir through well.

Serve with your favourite Indian curries.



'The rain is falling........'

3 comments:

  1. Ruth this sounds divine! I am going to give it a go next to time we do curry :)

    ReplyDelete
  2. Your onion bhajis and this rice and a raita...delicious combo that is going to happen this Cup long weekend.

    ReplyDelete
  3. Yes I'll be making that me thinks! Thanks again GG!

    ReplyDelete

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