Lemon rice pilaf
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|1½ cups||Basmati rice|
|1 tbsp||Root ginger|
|1 tsp||Ground tumeric|
|1 tsp||Ground coriander|
|½ cup||Cashew nuts|
|¼ cup||Fresh coriander|
- Rinse rice under cold running water until the water runs clear, then drain well.
- Melt butter in a saucepan, add the diced onion and red pepper, then cook over a medium heat for 5 minutes. Add the chopped garlic, grated ginger, chopped chilli and spices and cook for 2 minutes more, stirring continuously.
- Add the rice to the pan, plus 3 cups of cold water. Bring to the boil, then turn down the heat and simmer, covered, for 12 minutes or until the rice is just tender. Remove from heat and leave to steam for 5 minutes more.
- Stir in the lemon zest and juice from one lemon, cashew nuts and chopped coriander.