Lemon Rice

Ingredients:

Cooked rice	3 cups
Lemon juice	2 tsp
Turmeric	2 pinch
Salt	1 tsp
Red chilli	2 nos
Curry leaves	6 – 8
Cashew	5
Mustard	1/8 tsp
Oil	2 tbsp

Method:

1. Break the red chillies and discard the seeds. Break cashew into bits. Keep aside.
2. Add turmeric, salt and 2 tsp of water to lemon juice. Keep aside.
3. Heat a kadai with oil to medium hot. Add mustard and allow to splutter. Lower the flame and add red chillies, cashew bits and curry leaves. Fry for a second. Do not burn. Immediately add lemon juice mix. Cook till oil floats. Add cooked rice and gently mix without breaking the rice. Once well mixed, switch off the flame. Check salt. If needed, sprinkle some more and again mix. After 10 minutes mix once again.
4. Another method:  Add lemon juice and salt to cooked rice and mix till well combined. Heat a kadai with oil. Add mustard and allow to splutter. Lower the flame and add red chillies, cashew bits, curry leaves and turmeric. Fry for a second. Now add rice - lemon juice- salt mix. Gently mix without breaking the rice. Switch off the flame. After 10 minutes mix once again.
5. Cover and keep aside for 15-20 minutes to allow the rice to absorb all the flavour. Lemon rice is ready.

Can be packed for lunch and for travelling. Serve with veg or non-veg side dish.

Suggestion: One day old cooked rice is best to use. If taken out from fridge, bring to normal temperature and then use. If preparing fresh, spread the hot cooked rice in a wide plate to completely cool down (or can be kept in fridge for half-hour to one-hour). Then use for the recipe. Rice should not be too soft. Take care not to over cook the rice.