Lemon Rice
3 tbsp oil
2 stalks lemon grass
3 to 4 stalks curry patta
1/2 tsp mustard seeds
2 1/2 cup rice
1/4 tsp turmeric
2 tsp salt
1/3 cup fresh lemon or lime juice + 2/3rd cup water
Heat the oil, sizzle the lemon grass, curry patta, mustard seeds, salt and turmeric. Wash the rice and add it to the pot. Add 4 cups of water. Bring it to a boil and allow all the water to evaporate. Add the 1/3 cup juice+ 2/3 rd cup water. Shake the pan and cover the pot. Leave to steam for 20 minutes until it is cooked through.
Tips
Do not add the lemon before all the water has evaporated. It can leave some of the grains of rice hard.
Depending on what you are serving it change the flavours.
For a Thai curry use kaffir lime leaves instead of curry patta.
Use saffron instead of turmeric if you desire, or use a bit of both.
Serve this with the aromatic korma or a yogurt kudhee. It tastes delicious with chicken curry and with Persian khoresh. The choices are umpteen.
Read more about Parsi food its history, traditions and stories in my cookbooks The World of Parsi Cooking: Food Across Borders and The Art of Parsi Cooking;reviving an ancient cuisine.
Niloufer's Kitchen : Persian Fusion from read.amazon.com
Photo courtesy Kainaaz R. Patell
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| Lemon Rice with a touch of lemon grass, lemon, curry leaves and mustard seeds. |
3 tbsp oil
2 stalks lemon grass
3 to 4 stalks curry patta
1/2 tsp mustard seeds
2 1/2 cup rice
1/4 tsp turmeric
2 tsp salt
1/3 cup fresh lemon or lime juice + 2/3rd cup water
Heat the oil, sizzle the lemon grass, curry patta, mustard seeds, salt and turmeric. Wash the rice and add it to the pot. Add 4 cups of water. Bring it to a boil and allow all the water to evaporate. Add the 1/3 cup juice+ 2/3 rd cup water. Shake the pan and cover the pot. Leave to steam for 20 minutes until it is cooked through.
Tips
Do not add the lemon before all the water has evaporated. It can leave some of the grains of rice hard.
Depending on what you are serving it change the flavours.
For a Thai curry use kaffir lime leaves instead of curry patta.
Use saffron instead of turmeric if you desire, or use a bit of both.
Serve this with the aromatic korma or a yogurt kudhee. It tastes delicious with chicken curry and with Persian khoresh. The choices are umpteen.
Read more about Parsi food its history, traditions and stories in my cookbooks The World of Parsi Cooking: Food Across Borders and The Art of Parsi Cooking;reviving an ancient cuisine.
Niloufer's Kitchen : Persian Fusion from read.amazon.com
Photo courtesy Kainaaz R. Patell
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