Lemon Rice

Make from scratch or refresh leftover rice!

Cooking Time: 15 min
Serves: 2

white rice, 2 cups, precooked
2 lemons, squeezed
a large onion, diced
handful of peanuts
4-6 dried red chillies
mustard seeds, 1/2 tsp
5-7 curry leaves
5-7 green chillies, sliced diagonally
salt to taste
ground red chilli, 1 tsp
ground turmeric, a pinch
ginger-garlic paste, 2-3 tsps
2 tbsp vegetable oil

large wok or heavy saucepan
wooden spoon

1 Heat oil in the wok over medium heat. Add mustard seeds and turmeric. Cook, shaking pan, until the seeds pop.

2 Add peanuts and roast lightly.

2 Add onion, ginger-garlic paste, ground red chilli, and turmeric, and cook, stirring occasionally, till onions are translucent. Coat the onions well with turmeric for a yellow color.

3 Add rice, green chillies and curry leaves, and stir well to coat until the entire rice is yellow. Stir in lemon juice. Add salt to taste.

4 Cover and let stand off heat for 15 minutes. Fluff with a fork and serve.



This entry was published on January 29, 2013 at 07:41. It’s filed under Cooking as Therapy and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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