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Indian Lemon Rice नींबू चावल

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This rice turns every Indian dinner into an authentic feast meal.

Recipe inspired by the Haare Krishna cook book.

I prepared this Indian rice dish for a potlock dinner (meditation evening) for a gathering of 14 friends – we all know each other from India – and our dinners are always unbelievably good.

 

4 portions14 portionsIngredients
350 g 1'225 g basmati rice
1 tbs 3½ tbs ghee
1½ tsp
5 tsp cumin seeds
½ tsp 1¾ tsp mustard seeds
6 21 curry leaves
1 cinnamon sticks, cracked in pieces
1 green chili, chopped
825 ml 2'888 ml water
2 tbs 7 tbs salt
½ tsp 1¾ tsp turmeric (also called haldi)
4 tbs 14 tbs lemon juice (fresh, 1 lemon approx. 4 tbs)
2 tbs 7 tbs butter
1 2 lemons, cut in 8 wedges
ca 2 ca 7 sprigs of fresh green coriander, washed and chopped

 

Directions

Wash rice by rinsing in cold water. Then soak in cold water for about 15-20 minutes. Drain.

In a large saute pan over medium heat, heat the ghee and add the cumin seeds, mustard seeds, curry leaves, cinnamon and cook, stirring for 2-3 min. Add chopped chili, and saute for another minute and add the rice. Saute until rice is translucent and begins to brown. Add the boiling water and salt and bring to a boil (If you like the rice to have a light yellow color, add the turmeric now). Stir once, then cover and on very low heat let it simmer for about 15-18 min (depends on rice). The water will evaporate and steam holes will show through rice.

Add the butter over the rice and sprinkle the lemon juice over it. Serve with the chopped coriander for garnish.

Tip: get fresh curry leaves from an Indian store, after washing them you can keep them in the freezer.

Portion calculator per person:

Rice (for main course or mash) about 70-100g gross weight
Rice (as side dish) about 50g gross weight
Rice (added to a soup) 1 tbs (10-15g) gross weight

 

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