Lemon Rice

  My Version

Refreshing Lemon rice, south Indian style. As a kid I never liked lemon rice. I had north Indian friends who'd bring it to school for lunch. The moment they open their snacks boxes, I used to run away from the place. So, I was very keen on selecting the right flavours and spice blend when I tried my hands on lemon rice. Finally, I love lemon rice now, provided it's made by me. If you too are among those who hate lemon rice, you might like this one. try it out.

Ingredients :
Basmati rice	-		2 cups
Coconut oil	-		2 tablespoons
Mustard seeds	-		1 teaspoon
Fenugreek seeds	-		1/2 teaspoon
Asafoetida powder	-		1/2 teaspoon
Toor dal	-		2 tablespoons
Urud dal	-		1 tablespoon
Dried red chillies	-		4-5 nos.
Turmeric powder	-		1/3 teaspoon
Saffron	-		1 pinch
Ginger (chopped)	-		1 tablespoon
Curry leaves	-		2 stems
Kasoori methi	-		1 tablespoon
Pistachio	-		2 tablespoons
Lime juice	-		of 2 lemons
Water	-		4 cups
Salt	-		To taste.
Coriander leaves	-		1 bunch

Preparation Method :

In a skillet, heat coconut oil. Crackle the mustard seeds. Throw in the cumin seeds, fenugreek seeds, toor dal, urud dal, dried red chillies, and asafoetida powder.  Add the ginger, curry leaves, kasoori methi and sauté for a minute on medium-low flame. Add the pistachio. Pour in the lemon juice and salt. Add the rinsed and drained rice and fry the rice for 2 minutes, slowly turning the flame to medium-high. Throw in the saffron and turmeric powder. Pour in the boiling water. Once the rice starts absorbing water and the rice plumps up, reduce the heat and cover the skillet with a lid and allow the rice to simmer and cook slowly in the rest of the water. Once the rice is 95% cooked, put the lid back on and after a minute turn of the flame and allow to sit for 5 minutes. Open the skillet and fluff up the rice to avoid it from sticking together.

Garnish with chopped fresh coriander leaves.

Serves 4-5