Spicy Lemon Magic Rice

This is a great side dish with Indian style curries. The rice is sort of "dry" and that's how I like it. But sometimes I add a big dollop of natural yoghurt on top.

It's magic because the rice cooks in one pan and soaks up all the liquid.

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

1/2 teaspoon Chilli Powder

2 cups Basmati Rice

2 cups Vegetable or Chicken Stock

1 cup frozen Peas

Handful of fresh Coriander 80g 

1 cup toasted Pine Nuts or Slivered Almonds 

1/2 Lemon, juiced

1/4 cup Parsley, finely chopped

Method:

Heat the oil in a large heavy-based saucepan over

Medium heat. Add onion and cook, stirring, for 5 minutes or until golden.

Add the garlic, turmeric, cumin, mustard seeds, and chilli powder, and cook, stirring, for 30

Seconds or until aromatic. 

Add the rice and cook, stirring to coat, for 30 seconds.

Add the stock. Bring to the boil. Cover. Reduce heat to medium. Cook for 8-10 minutes.

Add frozen peas. Set aside, covered, for 5 minutes to stand.

Transfer the rice mixture to a serving bowl. Stir in the lemon juice.

Top with the toasted nuts and parsley to serve.