Lemon Rice
5:46 PM
Lemon Rice
Preparation Time - 45 minutes
Serves - 4
Basmati variety or any long grain
rice – ½ cup
Water 2 ½ cup
Salt – 1 tsp
Oil or clarified butter – 3 tbsp
Chopped cashewnuts – ½ cup
Split black gram - 2 tbsp
Mustard seeds – 1 tsp
Red chilies, whole – 3
Turmeric powder – ½ tsp
Lemon juice- 1/3 cup
Green coriander, chopped - 3 tbsp
Coconut, fresh, shredded - 5 tsp
Method :
Wash and soak the rice in water for 10 minutes.
Drain and keep aside. Boil water in a heavy-bottomed pan.
Stir in rice, salt and ½ tbsp oil. Cover tightly, reduce heat and simmer without
stirring until the rice is fluffy and tender and the water is fully absorbed. Keep aside.
Heat remaining oil in a small pan.
Stir-fry the cashew nuts until golden brown. Spoon cashew nuts over the
cooked rice and replace cover. Raise the heat slightly.
Sauté the split black gram and mustard seeds. Add the red chilies and remove from heat.
Gently fold in the sautéed mixture along with turmeric powder, lemon juice, coriander and coconut into the cooked rice until well mixed.
Serve hot, with plain yoghurt.
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