Recipe for Lemon Rice with Turmeric and Cashews

Ingredients

• 185 g (1 cup)basmati rice (jasmine rice also works)
• 420 ml (1¾ cups)water
• 1½ tablespoonsghee (see notes)
• 35 g (¼ cup)raw cashew halves or pieces
• ½ teaspoonblack mustard seeds (see notes)
• 1 teaspoonsplit urad dal (optional; see notes)
• 1dried whole red chilli, crushed (or ¼ teaspoon chilli flakes)
• 1 smallonion, diced
• 1 teaspoonground turmeric
• 1 teaspoon, or to tasteHimalayan pink salt
• ½lemon, juiced
• 3 tablespoonsfresh coriander leaves, finely chopped (optional)
• 1 tablespooncoconut flakes (optional)

Instructions

1. 1

   Rinse the rice

   For rice cooked from scratch, rinse 185 g (1 cup) basmati rice once in cold water and drain. Transfer it to a lidded 2–3-litre saucepan, add 480 ml (2 cups) water, and, if time allows, leave it to soak for 15 minutes.

2. 2

   Cook the rice

   Add a pinch of salt and ½ teaspoon ghee to the pan. Bring the rice to the boil uncovered over medium-high heat, stir once with a wooden spoon, then turn the heat to very low and cover. Simmer for 15 minutes, until fully cooked. Use the rice while warm; leftover cooked rice works too, and you will need about 4 cups cooked rice for this recipe.

3. 3

   Toast the cashews

   Heat 1½ tablespoons ghee in a large non-stick frying pan or wok over low heat. Sauté the cashews until golden, then lift them out with a slotted spoon, leaving the ghee in the pan.

4. 4

   Fry the spices

   Raise the heat to medium and add the mustard seeds and optional urad dal. Sauté until the seeds pop and the dal turns golden brown.

5. 5

   Cook the onion

   Add the crushed dried chilli, onion, turmeric and salt. Sauté until the onion is translucent and just beginning to brown.

6. 6

   Season the rice

   Add the cooked rice and mix thoroughly so it is evenly coated. Keep cooking and stirring until piping hot, then add the lemon juice and mix again. Taste and adjust the salt and lemon to suit.

7. 7

   Finish and serve

   Fold in the optional chopped coriander just before serving. Transfer the hot rice to a serving dish and scatter over the toasted cashews and optional toasted coconut.

What is lemon rice?

Lemon rice is a South Indian rice dish in which cooked rice is tossed with lemon and a tempered mixture of spices and aromatics. The method builds flavour in the pan, then coats each grain with the seasoning.

This version pairs turmeric and mustard seeds with cashews for colour, a gentle spiced aroma and a crisp, buttery contrast. It can be made with freshly cooked rice or leftovers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 398 calories, 8g protein, 60g carbs, 13g fat.

The rice supplies most of the carbohydrates, while ghee and cashews contribute much of the fat; the cashews also provide some protein. Pair a serving with lentils or another protein-rich dish and vegetables for a more rounded plate.

Choose and prepare the rice

Basmati: its long, separate grains suit a dish where the rice is stirred with seasonings. Jasmine rice is also given as an option.

Rinse and soak: rinsing removes loose surface starch, while the optional 15-minute soak helps the grains absorb water more evenly. If using leftover rice, have it ready before you start frying the spices.

Build flavour in the pan

Cashews first: toast them gently in the ghee and remove them once golden. Keeping them aside stops them softening while the rice heats.

Mustard and dal: add these over medium heat and wait for the seeds to pop and the dal to colour. Then cook the onion, chilli and turmeric until the onion is translucent and only just browning.

Get the texture right

Cooked rice: simmer it covered over very low heat for 15 minutes, then check that it is fully cooked. When combining it with the seasoning, stir thoroughly but carefully so the grains stay as distinct as possible.

Hot through: keep stirring the rice in the pan until it is piping hot. Add the lemon juice after heating, then taste and adjust the balance of salt and lemon.

Timing and preparation

Rice from scratch: allow 15 minutes for the optional soak and 15 minutes to simmer, as well as time to bring the water to the boil. The recipe gives a total time of 40 minutes.

Leftovers: using cooked rice skips the rice-cooking stage, making this a convenient option when you have rice ready. The recipe calls for about 4 cups of cooked rice.

Serving suggestions

As a side: serve the rice alongside a vegetable curry, lentils or simply cooked vegetables. Its lemony flavour also works well as part of a larger Indian-inspired meal.

To finish: add the coriander just before plating and scatter the reserved cashews over the top. Toasted coconut is optional and adds another crisp finish.

Recipe notes & tips

• Measure the rice and water carefully if cooking the rice from scratch.
• Soak the rice for 15 minutes when time allows, as directed in the method.
• Keep the heat low while toasting the cashews so they colour without burning.
• Wait for the mustard seeds to pop before adding the onion mixture.
• Add the lemon juice after the rice is hot, then taste before adding more.
• Keep the cashews aside until serving to preserve their toasted texture.

Variations

• Jasmine rice: use it instead of basmati as suggested in the recipe.
• Chilli flakes: swap in ¼ teaspoon chilli flakes for the crushed dried chilli.
• Skip the dal: leave out the optional urad dal if you do not have it.
• Add coriander: fold in the chopped leaves just before plating for a fresh finish.
• Top with coconut: toast the optional coconut flakes and scatter them over the rice.
• Use leftovers: start with cooked rice instead of cooking it from scratch.

Common mistakes to avoid

• Adding wet rice: drain it after rinsing so excess water does not affect the cooking.
• Skipping the low simmer: turn the heat right down and cover the pan after the initial boil.
• Burning the cashews: sauté over low heat and remove them as soon as they are golden.
• Adding the onion too soon: let the mustard seeds pop and the dal turn golden first.
• Leaving the rice cool: stir it in the pan until piping hot before adding the lemon.
• Adding lemon without tasting: adjust the lemon and salt to your own taste.

How to store

Refrigerate leftover rice promptly in a covered container and use within 2 days. Reheat until piping hot throughout, adding a small splash of water if it seems dry; the cashews are best added after reheating.

Frequently asked questions