Madras Jewel Lemon Rice

I don’t know of a more elegant rice this than this one. This is my adaptation of Padma Laksmi Madras Lemon Rice recipe.

2 Tablespoons butter
1 Tablespoon vegetable oil
2 Small Green Chilies sliced thinly
3 Tablespoons Gram lentils (optional)
1 Teaspoon Turmeric
1/2 Teaspoon Asafoetida
1 Teaspoon Black Mustard seeds
Handful of Cashew nuts
1 Teaspoon Salt & Pepper to taste
2 Cups Basmati Rice – Washed
3 1/2 Cup water
1/4 Cup Mix of Raisins & Dried Cranberries

In a casserole, melt the butter and add the oil, saute the lentils, asafoetida, turmeric, curry leaves, mustard seeds, sliced chilies and cashew nuts. Saute for a few minutes, until the mustard seeds start to dance and the cashew nuts start to brown.
Add the rice, previously washed and mix well to coat the rice with all the melted butter and oil. Pour the water and mix well. Stir and bring the liquid to a soft boil. Reduce the heat to a minimum and put the lid on and cook for 12 minutes.
After cooking is done, pour the raisins and cranberries on top of the rice. Using a tea towel, cover the lid and put it back on the casserole.
Let the rice sit for 5-10 minutes.
Using a fork, mix the rice with the added raisins and cranberries.
Pour the rice in a serving bowl and pour the lemon juice all over.
Serve immediately with a garnish of coriander leaves.

Double the recipe and make a cold rice salad for lunch the following day.
Simply add ;
2 Scallions finely chopped
2 Celery branches finely chopped
2 Small carrots, peeled and grated
1/4 Cucumber finely chopped, keeping the skin
1/4 Cup Raisins & Dried cranberries
3 Tablespoons sliced Almonds
6-8 Green olives, sliced in quarters
4-5 Tablespoons French Vinaigrette
A few coriander leaves

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