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Home    Recipes    No Onion No Garlic    Lemon Rice

Lemon Rice

A tangy lemony flavoured rice, popular in the South and West
Recipe By : Niru Gupta
Type: No Onion No Garlic Serving: 4 Cooking Time: 20 minutes

Ingredients

  • Long grain rice (Basmati Rice) 1 cup (180 g)  
  • Oil 2 tbsp
  • Asafetida (Heeng) 1/8 tsp
  • Mustard (Sarson) seeds 1 tsp
  • Curry leaves (Kadhi Patta) 7-8 or 1 tsp dried and crushed
  • Whole red peppers (Sabut lal Mirch) 2-3
  • Turmeric  (Haldi) 1/2 tsp
  • Salt 2 tsp or to t aste
  • Lemon juice 2 tbsp
  • 2 tbsp chopped coriander leaves (Hara Dhania)
 

Preparation

  • Pick and wash the rice and soak for at least 1/2 hr.
  • Heat oil in a pan and add the asafetida, mustard seeds, curry leaves and the red peppers.

  • When the seeds begin to splutter, add the rice and turn around a few times.

  • Add the turmeric, salt and 1 1/2 cups water, and bring to a boil, uncovered.

  • When it comes to a boil, sprinkle a few drops of lemon, cover the pan and lower the heat. The rice should cook in 10 mins. In case you want it to cook slower, place a griddle or something under the pan after it has come to a boil and you have lowered the heat.

  • Shut off the heat, and mix in the lemon juice and half of the coriander leaves.

  • Transfer on to a serving dish, garnish with the rest of the coriander leaves and serve.

 
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