Indian Traditional Dish With Rice Cashew Nuts Sauce Lemon Vegetables Coriander Leaf

A creamy, tangy, and aromatic one-pot dish — Cashew Vegetable Lemon Rice — is the perfect balance of flavors. Start by rinsing 1 cup of rice (Gazal or any short-grain) until the water runs clear. Soak it for 15 minutes.

Heat 2 tablespoons of ghee or oil in a pan. Add 10–12 whole cashew nuts and fry until golden brown. Remove and set aside.

In the same pan, add 1 teaspoon cumin seeds, 1 chopped green chili, and 1 teaspoon grated ginger. Sauté for 30 seconds. Add mixed vegetables (carrots, beans, peas, cauliflower — about 1 cup total). Cook for 3–4 minutes.

Add the soaked rice, 1.5 cups water, and salt to taste. Cover and cook until rice is tender and water is absorbed (about 10–12 minutes on low flame).

Once done, squeeze juice of half a lemon and mix gently. Garnish with fried cashews and a handful of fresh chopped coriander leaves.

The lemon adds a bright tang, cashews bring a buttery crunch, and coriander gives a fresh finish. Serve this dish warm with raita or papad. It’s a simple yet elegant Indian meal that feels light, satisfying, and full of texture.