Lemon Cashew Rice

No, no. I'm not going to start by repeating the same lemon theory. The theory which has been overused and over-rated until it sounds so rusty to my ears. I know, generally, when lemon is a concern, we tend to have the habit of starting of by saying that "when life gives you lemons, make lemonade" Oh god! So boring. Lemme on the other other hand say this - when life gives you lemons, make lemon cashew rice. Sound so much better, don't you think so? I bet. So, lemon basically for this Lemon Cashew Rice (Lamb Fried Rice, Belacan Fried Rice & Chinese Fried Rice)? Made in the rice cooker though a tiny bit of cooking atop the stove involved. Lemony and curry leaves scented rice, further elevated by cashew nuts and ghee (Ghee Rice & Jeera/Cumin Rice). Blissful mouthwatering deliciousness (Tomato Rice & Nasi Dagang).

Ingredients
2 cups Basmati rice
2 tbsp desiccated or fresh coconut
100g cashew nuts
2 tbsp lemon juice (or as preferred)
2 sprigs curry leaves
1 tsp mustard seeds
1 tsp turmeric powder
2 tbsp ghee/butter
Water and salt as needed

Method:
Add washed rice, lemon juice, desiccated coconut, turmeric powder, water (about 3 cups) and salt into rice cooker.
Give a good stir and let it cook.
Fluff up rice after cooking.
Now, heat ghee and fry cashew nuts till crunchy.
Add curry leaves and mustard seeds.
Quickly stir, tip into rice and gently mix.
Let it sit for about 10 mins before serving.