Elevate freshly cooked white rice or even leftover with the goodness of lemon juice along with some spices. I prefer to use the fragrant long grain basmati rice for its distinct texture and shape. Fluffier when cooked, aromatic and flavourful. Moreover, they do not stick together. Ready in minutes, this South Indian delight can be paired with a non-vegetarian or vegetable gravy dish. Perfect for lunch or dinner, delicious, tantalizing your tastebuds leaving you craving for more.
Lemon is a versatile and key ingredient in both sweet and savoury dishes. Packed with healthy nutrients, it plays an important role in enhancing and balancing flavours. Works as a garnish, accompaniment, tenderizer, its zest and juice used in salads, drinks, cooking and baking. Also, preserved as a pickle. Economical and readily available throughout the year. One of the healthiest fruit, rich in vitamin C and antioxidants. Aids in digestion, detoxification, weight loss and lowering cholesterol. Controls blood pressure, boosts brain performance, prevents formation of kidney stones, beneficial for skin and hair health. Used for its anti-bacterial or anti-aging properties. A vital ingredient that is used to flavour and enhance any dish.
In Hindi, bas stands for "fragrance" and mati is "full of". Hence, basmati means "full of fragrance". Basmati rice is commonly used to prepare pulao and biryani. It is available in white and brown varieties. The brown basmati rice has its outer bran layer and hence, contains more fibre, nutrients, fat and protein than the white variety. Basmati rice has a low glycemic index and better to control blood glucose levels. It contains two B vitamins; thiamine and niacin valuable for metabolism. What's important when eating rice is to exercise portion control.
Lemon is a versatile and key ingredient in both sweet and savoury dishes. Packed with healthy nutrients, it plays an important role in enhancing and balancing flavours. Works as a garnish, accompaniment, tenderizer, its zest and juice used in salads, drinks, cooking and baking. Also, preserved as a pickle. Economical and readily available throughout the year. One of the healthiest fruit, rich in vitamin C and antioxidants. Aids in digestion, detoxification, weight loss and lowering cholesterol. Controls blood pressure, boosts brain performance, prevents formation of kidney stones, beneficial for skin and hair health. Used for its anti-bacterial or anti-aging properties. A vital ingredient that is used to flavour and enhance any dish.
In Hindi, bas stands for "fragrance" and mati is "full of". Hence, basmati means "full of fragrance". Basmati rice is commonly used to prepare pulao and biryani. It is available in white and brown varieties. The brown basmati rice has its outer bran layer and hence, contains more fibre, nutrients, fat and protein than the white variety. Basmati rice has a low glycemic index and better to control blood glucose levels. It contains two B vitamins; thiamine and niacin valuable for metabolism. What's important when eating rice is to exercise portion control.
Lemon Rice
(Serves 6)
Ingredients:
2 cups basmati rice
1 large onion (chopped)
2 long green chillies (chopped)
1-inch ginger grated
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
3 1/2 tablespoons lemon juice
1 sprig of curry leaves
12 cashewnuts
few coriander leaves (chopped)
a pinch of sugar
3 tablespoons oil
salt
Method:
Bring a pot of water to boil. Wash rice and cook with extra salt until firm to the bite.
Drain out the water and spread the rice on a baking sheet to cool.
Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves and cashewnuts. When seeds splutter, stir in the onion and green chillies. Once onion is slightly brown, include the ginger and turmeric powder. Fry well and then, mix in the rice along with lemon juice. Check for seasoning, sprinkle some salt and a pinch of sugar. Simmer on low heat until rice has heated through.
Garnish with coriander leaves.
Serve hot.
Note:
(Serves 6)
Ingredients:
2 cups basmati rice
1 large onion (chopped)
2 long green chillies (chopped)
1-inch ginger grated
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
3 1/2 tablespoons lemon juice
1 sprig of curry leaves
12 cashewnuts
few coriander leaves (chopped)
a pinch of sugar
3 tablespoons oil
salt
Method:
Bring a pot of water to boil. Wash rice and cook with extra salt until firm to the bite.
Drain out the water and spread the rice on a baking sheet to cool.
Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves and cashewnuts. When seeds splutter, stir in the onion and green chillies. Once onion is slightly brown, include the ginger and turmeric powder. Fry well and then, mix in the rice along with lemon juice. Check for seasoning, sprinkle some salt and a pinch of sugar. Simmer on low heat until rice has heated through.
Garnish with coriander leaves.
Serve hot.
Note:
- Indian Gate Rozzana Basmati rice was used.
- Lemon Rice served with Lemon Pepper Chicken.
- Sugar added to balance the tartness.
