Lemon Rice

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 1 min

3. 3

   Add the mustard seeds and let them splutter.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 1 min

6. 6

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

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: Adjust salt to taste after mixing.

9. 9

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

   Ongeveer 3 min

10. 10

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