Wash rice few times or until the water runs clear. Soak for at least 15 minutes in water.
Boil 4 cups of water in a saucepan with a pinch of salt.
Drain water from the soaked rice. Add rice in the boiling water saucepan.
Cook the rice till 80% cooked. Make sure rice does not turn mushy.
As soon the rice is cooked transfer it to a metal colander
For this recipe you can use leftover rice as well.
Heat oil in a kadhai ( buy it here
) over high flame.
Once the oil starts fuming, reduce the heat to low.
Add mustard seeds and allow to splutter.
Next add urad dal and hing. Fry till dal turn light golden in color.
Add peanuts, cashews, curry leaves and green chilies. Fry till cashews turn golden in color.
Add turmeric powder, mix and turn off the heat.
Now add rice, salt and lemon. Stir to combine.
Rice should get coated with the seasoning nicely.
Cover the pan with the lid and allow the rice to absorb the flavors for 5 - 10 minutes.
Serve lemon rice warm with chilled raita and roasted potato.