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LEMON
RICE
| 1
cup (7oz/200g) rice |
1
green chilli, finely chopped |
| 8
cashew nuts |
1/4
teaspoon mustard seeds |
| 1/8
teaspoon turmeric powder |
10
curry leaves |
| salt |
juice
of 1/2 lemon or 1 lime |
| 3
tablespoons oil |
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1 Wash the rice two or three times in fresh water.
Then soak for 30 minutes.
2 Meanswhile, soak the cashew nuts in 1 cup water fr
just 15 minutes.
3 Bring water equal to 11/4 times
the volume of rice to the boil in a pot. When boiling add
the rice, turmeric powder and 1/3 teaspoon
salt. The rice should be cooked in 8-9 minutes, when all the
liquid should be absorbed. Turn off the heat, remove the rice
and spread in a flat dish or pan to cook and dry. Leave for
30 minutes.
4 In a Karai or large frying pan, heat the oil. Fry
the chilli for 1 minute, then add the mustard seeds, drained
cashew nuts and curry leaves and fry for 30 seconds. Add the
lemon or lime juice.Add the cooked rice and stir well but
carefully with a flat spatula so as not to mash the rice.
The
rice is now ready to serve. |
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| FRIED
BROWNED RICE
| 3
cups (1lb 5oz/600g) rice |
6
cloves |
| 5
tablespoon oil |
1/2
blade of mace (optional) (javitri) |
2
medum onions, thinly sliced
1/2-in (1-cm) cinnamon stick |
2
teaspoon sugar |
| 1
bay leaf |
salt |
1 Soak the rice for 15 minutes. Wash well and drain.
2 Heat th oil in a pot and gry the oinions until brown. Add
the cinnamon, bay leaf, cloves and mace, and saute for 5 minutes.
Add the sugar and let it caramelize. Add the rice and saute for
2 minutes. Add salt to taste (about 1 teaspoon) and 4 cups boilling
water, and cook for 9-10 minutes until the rice is perfectly cooked.
DILL
RICE
SOOAA CHAWAL
| 1
cups (7oz/200g) rice |
1/2-1
green chilli, finely chopped (optional) |
| 3
tablespoons oil |
1/3
cup fresh dill, finely chopped |
| 2
green cardamoms |
salt |
Wash and soak the rice.Heat the oil in a cooking pot and fry the
cardamoms and green chillie for 1 minute. then add the dill and
a little salt and saute over alow heat for 2 minutes. Add the rice
and saute for 1 minutes. Then add 11/4 cups
hot water, if using basmati rice, or following instructions on the
packet, and cook until done.
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