Lemon Rice

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Cook the basmati rice according to package directions, then spread it out on a plate or tray to cool completely. Ensure the rice grains are separate and not clumpy.

   Ca. 15 min.

   Kokkens note: Using day-old or thoroughly cooled rice prevents the dish from becoming mushy.

2. 2

   Heat the vegetable oil in a large pan or kadai over medium heat.

   Ca. 1 min.

3. 3

   Add the mustard seeds and let them splutter.

   Ca. 1 min.

   Kokkens note: Cover the pan if the mustard seeds jump too much.

4. 4

   Stir in the urad dal, chana dal, and peanuts. Sauté until the dals turn golden brown and the peanuts are lightly roasted.

   Ca. 3 min.

   Kokkens note: Keep stirring to ensure even browning and prevent burning.

5. 5

   Add the green chili, curry leaves, and grated ginger. Sauté for about 30 seconds until fragrant.

   Ca. 1 min.

6. 6

   Reduce the heat to low and add the turmeric powder. Stir quickly to combine.

   Kokkens note: Adding turmeric to hot oil can burn it quickly, so work fast.

7. 7

   Add the cooled cooked rice to the pan. Gently mix everything together until the rice is evenly coated with the spice mixture and turns yellow.

   Ca. 2 min.

   Kokkens note: Use a light hand to avoid breaking the rice grains.

8. 8

   Pour in the lemon juice and sprinkle with salt. Stir well to incorporate.

   Ca. 1 min.

   Kokkens note: Adjust salt to taste after mixing.

9. 9

   Cook for another 2-3 minutes, stirring occasionally, until the rice is heated through.

   Ca. 3 min.

10. 10

    Garnish with fresh cilantro, if using, and serve hot.