Lemon Rice


  • Long grain rice (Basmati Rice) – 1 cup
  • Asafetida (Heeng) – 1/8 tsp
  • Mustard (Sarson) seeds – 1 tsp
  • Curry leaves (Kadhi Patta) 7-8 or 1 tsp dried and crushed
  • Whole red peppers (Sabut lal Mirch) 2-3.
  • Turmeric (Haldi) – 1/2 tsp
  • Salt – 2 tsp or to taste
  • Lemon juice – 2 tbsp
  • Chopped coriander leaves (Hara Dhania) – 2 tbsp

Steps to be followed

  • Pick and wash the rice and soak for at least half hour
  • Heat a pan and add the asafetida, mustard seeds, curry leaves and the red peppers
  • When the seeds begin to splutter, add the rice and turn around a few times
  • Add the turmeric, salt and 1½ cups water, and bring to a boil, uncovered
  • When it comes to a boil, sprinkle a few drops of lemon, cover the pan and lower the heat. The rice should cook in 10 mins. In case you want it to cook slower, place a griddle or something under the pan after it has come to a boil and you have lowered the heat
  • Shut off the heat, and mix in the lemon juice and half of the coriander leaves
  • Transfer on to a serving dish, garnish with the rest of the coriander leaves and serve




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