Lemon Rice Recipe



  • 1 cup long grain rice (basmati┬árice)
  • 2 Tbsp oil
  • 1/8 tsp asafoetida (heeng)
  • 1 tsp mustard seeds (sarson)
  • 7-8 or 1 tsp dried and crushed curry leaves (kadhi patta)
  • 2-3 whole red peppers (sabut laal mirch)
  • 1/2 tsp turmeric (haldi)
  • 2 tsp salt or to taste
  • 2 Tbsp lemon juice
  • 2 Tbsp chopped coriander leaves (hara dhania)

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Steps to Make Lemon Rice

Wash rice and soak for at least 1/2 hour.

Heat oil in a pan and add asafoetida, mustard seeds, curry leaves and red peppers.

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

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

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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 minutes. 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, mix in lemon juice and chopped coriander leaves.

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

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Source : NDTV