Lemon rice

Instructions

1. Add rice, water and salt to a saucepan with a tight-fitting lid and bring to the boil.
2. As soon as it starts to boil cover tightly with the lid and reduce the heat to the lowest possible setting and cook for exactly 12 minutes.
3. After 12 minutes, remove from the heat and leave to rest for a further 3 minutes.
4. Heat oil over a low to medium heat, gently fry the seeds, curry leaves and lentils slowly for 10 minutes, until the lentils are golden brown and the spices are fragrant.
5. Add the nuts to the pan and continue to fry until the nuts are golden being careful not to burn the spices.
6. Take off the heat and add turmeric and let sizzle, then allow the mixture to cool.
7. Fluff up the rice with a fork then add the spices to the rice along with the lemon juice and chopped coriander. Season and serve, best eaten at room temperature.