LEMON CASHEWNUT RICE !!!!!

Today after so many days tried a recipe with rice :D.  LEMON CASHEWNUT RICE...i found this recipe similar as our CHITHRANNA,,,a popular breakfast dish of Karnataka. Only difference is in this recipe, we add cumin powder, red chilly powder & instead of ground nuts, we add cashew nuts. Taste is almost similar. I adopted this recipe from TASTE.COM.AU. Here, i followed pressure cooker method but you can follow orignal method too. Will mention in METHOD how i followed pressure cooker method.

INGREDIENTS:-

• • 
    
  •  2 tablespoons vegetable oil
•  1 brown onion, halved, thinly sliced
•  1 garlic clove, coarsely chopped
•  1 teaspoon ground turmeric
•  1 teaspoon ground cumin
•  2 teaspoons mustard seeds
•  12 fresh curry leaves
•  1/2 teaspoon chilli powder
•  400g (2 cups) Basmati Rice
•  500ml (2 cups) water
•  80g (1/2 cup) raw cashews
•  60ml (1/4 cup) fresh lemon juice

METHOD:-

1. Step 1
   Heat the oil in a large heavy-based saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until golden.
2. Step 2
   Add the garlic, turmeric, cumin, mustard seeds, curry leaves and chilli powder, and cook, stirring, for 30 seconds or until aromatic. Add the rice and cook, stirring to coat, for 30 seconds.
3. Step 3
   Add the stock. Increase heat to high. Bring to the boil. Cover. Reduce heat to medium. Cook for 8-10 minutes. Set aside, covered, for 5 minutes to stand.
4. Step 4
   Meanwhile, place cashews in a frying pan over medium heat. Cook, stirring, for 1-2 minutes or until golden. Coarsely chop.
5. Step 5
   Transfer the rice mixture to a serving bowl. Stir in the lemon juice. Top with the toasted cashews to serve.

OR

Follow STEP 1 & STEP 2 in pressure cooker. & add 4 cups of water for 2 cups of basmati rice & take 3 whistles. Let the pressure release. & follow STEP 4 & STEP 5.

HAPPY COOKING :))))))