Hi friends,
Today's post is about lemon rice. It is very tasty. My mom makes lemon rice.
The first step to make the lemon rice is:
Place 1 cup rice, preferably Sona masoori or basmati, in a medium bowl and wash in several changes of water until water is almost clear. Pour in freshwater to cover generously. Let soak for 30 minutes by the way I am very happy because I can share with you that how to make lemon rice.
The second step is :
Drain the rice and transfer it to a medium saucepan or a rice cooker. Add 1¾ cups water, then mix in ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and ⅛ tsp. ground turmeric. If using a medium saucepan, bring to a boil. Cover and reduce heat to low. If using a rice cooker, press cook. Cook until rice is tender and there is no water remaining, 12–15 minutes. Remove from heat and let sit, still covered, for 10 minutes (this will allow the grains to separate). Fluff rice with a fork and spread out on a rimmed baking sheet; let cool. By the way, My mom is making lemon rice.
The third step is :
If using ¼ cup frozen grated coconut, microwave in a small bowl in 15-second bursts or place in a colander and set under warm running water until thawed. If using ¼ cup dried unsweetened shredded coconut, place in a small bowl and pour in hot water to cover. Let sit until ready to use. I can't wait...
The fourth step is :
Heat 1 tsp. vegetable oil in a wok or large skillet over medium. Add ¼ cup raw or unsalted roasted peanuts, preferably with skins, and cook, stirring, until golden brown, about 4 minutes. Transfer to paper towels to drain; season with salt. Wipeout and reserve wok. Are you excited?.
The fifth step is :
This next part will happen quickly, so measure your ingredients out before you start cooking. Combine 1 tsp. chana dal and 1 tsp. urad dal (if using), ½ tsp. black mustard seeds, and a pinch of asafetida in a small bowl. Heat remaining 2 Tbsp. vegetable oil in the reserved wok over medium-high. As soon as the oil is shimmering, add mustard seed. When the oil around the seed starts to sizzle or the seed starts to move, add the remaining spice mixture. Cook, covered with a lid as needed to contain the mustard seeds while they are popping and stirring so mixture evenly toasts until very fragrant and sputtering has subsided, about 1 minute. There are a few steps to follow.
The sixth step:
Reduce heat to low. Break 1 dried red chile in half and add to wok. Rub 4–5 fresh curry leaves between your fingers to release oils and add to wok. Cover immediately (the moisture from the curry leaves will cause the oil to spatter). As soon as sputtering subsides, uncover and stir to evenly coat in oil. I am very excited.
The seventh step:
Add cooled rice and the remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to wok. Cook, stirring, until combined, about 2 minutes. Stir in ¼ cup fresh grated coconut, thawed frozen coconut, or drained dried coconut and cook, stirring, until combined and warmed through, about 1 minute. Remove from heat. It's going to finish.
The eighth step is :
Cut 1 lemon in half. Coarsely chop leaves and tender stems from ¼ bunch of cilantro. Squeeze juice from a lemon into chitranna. Measure out 2 Tbsp. chopped cilantro and add to chitranna along with peanuts. Taste and season with more salt if needed. I am waiting
The ninth step:
Top chitranna with remaining cilantro. Serve with Green Beans Palya, raita or yogurt, and achar. Do ahead: Rice can be made 3 days ahead. Let cool in saucepan, then cover and chill. Break up with your hands until there are no clumps before using. Finally, our lemon rice is ready.
THANK YOU FOR READING
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