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Friday, May 18, 2012

Lemon Rice

Lemon Rice:

Basmati Rice / Raw Rice – 2 cups
Lemon  - 1 (medium sized)
Salt – to taste
Turmeric powder – ½ tsp

For Tempering:
Oil – 3 tsp
Asafoedia / Hing  - 1 pinch
Mustard – 1 tsp
Chana dhal – 1 tsp
Urad dhal – 1 tsp
Dry chilli – 2
Peanuts – handful
Curry leaves- few

Wash the rice till it runs clear. Strain and keep it aside
Cut the lemon into two, squeeze the juice out into a cup. Discard the seeds.

Add required water and cook the rice for 2 whistles with little salt and oil.
Take care not to over cook rice, each grain should be separate.
Keep it aside in a big plate to cool.
Heat oil in a Kadai, and do the tempering.
Now add this to the rice along with turmeric powder, lemon juice and salt.
Mix it well.

Serve it hot with chips / applam / potato fry J

Basmati rice can be replaced by regular rice that you are using. (Left over rice works too).
You can add 10 to 12 cashews also in tempering.