Side Pannel
Piquant Lemon Rice
Piquant Lemon Rice
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Rice
Ingredients List
- 1 c Basmati white rice
- 2 c Water
- 1 ts Salt
- 3 tb Ghee
- 1/2 c Raw cashew pieces
- 1/2 tb Yellow split peas
- 1 ts Black mustard seeds
- 1/2 ts Turmeric
- 1/3 c Lemon juice
- 3 tb Coarsely chopped coriander
- 1/4 c Shredded coconut
Directions
Wash rice. Bring water to a boil. Stir in rice, salt & 1/2 tb ghee. Cover
with a tight-fitting lid. Reduce heat to very low & gently simmer, no
peeking, for 20 to 25 minutes. The rice should be light & fluffy & the
water should be absorbed.
Set side, leaving covered.
Heat the remaining ghee in a small pot over a moderate heat till hot. Drop
in the cashews & stir fry till golden brown. Remove with a slotted spoon &
pour over rice. Cover the rice again.
Raise the heat slightly & toss in the split peas & mustard seeds (you can
omit the peas) & fry till the seeds turn grey & sputter.
Pour the fried seeds into the rice & sprinkle with turmeric, lemon &
coriander. Gently fold till well mixed.
Garnish each serving with coconut.
For a variation, substitute lime juice for lemon juice.
Yamuna Devi, The Art of Indian Vegetarian Cooking.
with a tight-fitting lid. Reduce heat to very low & gently simmer, no
peeking, for 20 to 25 minutes. The rice should be light & fluffy & the
water should be absorbed.
Set side, leaving covered.
Heat the remaining ghee in a small pot over a moderate heat till hot. Drop
in the cashews & stir fry till golden brown. Remove with a slotted spoon &
pour over rice. Cover the rice again.
Raise the heat slightly & toss in the split peas & mustard seeds (you can
omit the peas) & fry till the seeds turn grey & sputter.
Pour the fried seeds into the rice & sprinkle with turmeric, lemon &
coriander. Gently fold till well mixed.
Garnish each serving with coconut.
For a variation, substitute lime juice for lemon juice.
Yamuna Devi, The Art of Indian Vegetarian Cooking.
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