Lemon Rice

Method

Rinse the basmati rice thoroughly under cold water until the water runs clear, then cook in 500ml boiling salted water until just tender, approximately 15-18 minutes, and spread on a plate to cool completely. Heat the groundnut oil in a large pan over medium heat and add the mustard seeds; when they begin to crackle, add the urad dal and fry until golden. Add the dried red chillies, curry leaves and peanuts, stirring for 30 seconds until fragrant. Pour in the cooled cooked rice, breaking up any clumps gently with a wooden spoon, and stir in the turmeric powder and salt. Extract the juice from both lemons and pour over the rice, tossing continuously for 2-3 minutes until the rice is evenly coated and the lemon juice is fully absorbed. Serve whilst still warm.