Lemon Rice
Lemon Rice (from The Illustrated Kitchen Bible with Sterling's additions)
3 tbsp vegetable oil 1 tsp yellow mustard seeds 6 green cardamom pods, split 1/2 tsp ground tumeric 2 dried hot red chilies, cut lengthwise 1/2 in piece fresh ginger, peeled and finely chopped 1 clove garlic 10 fresh or dried curry leaves 3 tbsp fresh lemon juice 4 cups cooked basmati rice 1/2 cup toasted and chopped cashews 2 tbsp cilantro
1. Heat the oil in a large frying pan over medium heat. add the mustard seeds, cardamom pods, tumeric, chiles, ginger, garlic, and curry leaves. Cook, stirring often, for 2 minutes, or until very aromatic. 2. Add the lemon juice and cook for 1 minute. Add the rice and cook, stirring occasionally, for about 3 minutes, until the rice is heated and coated in the spices. Transfer to a platter, sprinkle with the cashews and cilantro, and serve hot. |
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