One of my go-to favourites is Cashew & Lemon Fried Rice – it’s ridiculously easy to put together and is bursting with flavour. Think nutty crunch from roasted cashews, the zingy brightness of fresh lemon juice, tempered mustard seeds, curry leaves, and a gentle heat from green chillies. It’s light, tangy, and has just the right amount of texture to make each bite interesting. This is also the rice I demonstrate in my cooking class and it has never failed to impress.
Pair it with a comforting dal – something simple like a moong dal tadka or even a thick tuvar dal – and you’ve got a soul-satisfying meal. But honestly, it’s so good on its own that I often just eat it straight from the pan!
Ingredients 12
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Method 6
Wash and soak the in for at least 30 minutes. This helps the rice cook faster, removes excess starch, and ensures even cooking.
Heat the in a pot and add the . Once they start spluttering, reduce the heat and add the and . Slow roast them until golden brown.
Add the and , and lightly fry until the onion is translucent.
Add the and salt, and mix well before adding the drained . Coat the rice in all the spices.
Add , the , and saffron strands (if using). Mix well and bring to a boil. Once the water comes to a gentle boil, reduce the heat. When most of the water has evaporated, cover and cook for 6–7 minutes or until the water is absorbed and the is cooked through.
Let it rest for 5 - 10 minutes before fluffing up the rice just before serving. Serve hot.
Bhavna - The Modern Desi Co's tips
You can use Dawaat, Katoomba, Taj, Parliament or any other good brand of Basmati rice found in Indian stores.
Soaking the rice is important. A minimum of 15 minutes soaking helps achieve fluffier, well-cooked rice.
You can replace the cashews with raw peanuts.
Notes
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