Lemon and Cashew Rice


1 tbls butter

1 onion, sliced

1 tsp MA’s Garlic Paste

¼ tsp MA’s Turmeric

1 tsp MA’s Chicken Stock

1/2 teaspoon MA’s chilli powder

400g basmati rice

Water as required

50g roasted cashews

Juice of 2 lemons

Salt to taste




1. Heat the butter in a rice cooker and add onion, sauté until brown. 

2. Add the garlic, turmeric, chicken stock and chilli powder, and sauté until aromatic. 

3. Mix through rice and add enough water to cook in the rice cooker. 

4. Once cooked stir through lemon and cashews and serve.