Cockle and dill rice

Method

1. Start by rinsing the rice in cold water until it runs clear. Set aside to drain.
2. Put a large, lidded saucepan or casserole dish over a medium heat and pour in the oil. Add the onions and fry for 10 minutes until lightly browned. Meanwhile,  put the garlic, ginger, green chillies and a splash of water in a blender and whizz until smooth.
3. Add the blended paste to the onions and cook, stirring, for 5 minutes. Stir in the salt, cumin seeds and turmeric and cook for 2 minutes. Add 900ml water and bring to the boil. Add the drained rice, cockles and dill. Cook over a low medium heat until about 80% of the water has evaporated (about 5 minutes).
4. Put the lid on, reduce the heat to very low and let it cook for a further 10 minutes (without taking the lid off). Remove from the heat and leave it for 10 minutes more, keeping the lid on. Serve scattered with the lemon slices.