Lemon Rice
Time of preparation: 4 to 6 Hours
Time of cooking: 45 Minutes
Ingredients:
| Basmati Rice | 455 grams |
| Vegetable Oil | 5 table spoon |
| Mustard Seeds | 2 tablespoons |
| Urad / Maash Daal | 2 teaspoons |
| Curry leaves | 1 handful |
| Rind & juice of Lemons | 2 |
| Fresh coriander (chopped) | A bunch |
| Sea salt | To taste |
| Freshly ground black pepper | To taste |
| Turmeric | ¼ teaspoon |
| Red Chilli Powder | ¼ teaspoon |
Steps:
| 1. Throw the rice into boiling water, cook for 10 minutes and drain. |
| 2. Heat the oil in a small frying pan, over a medium heat. |
| 3. Add the mustard seeds and as they begin to pop add the urad dhal, curry leaves and strips of lemon rind (remove these with a vegetable peeler). |
| 4. Leave to cook for 1 minute until the urad dhal and lemon peel are lightly coloured. |
| 5. Add the drained steaming rice to a bowl and pour over the cooked spices, lemon juice and chopped coriander. |
| 6. Season to taste. |
| Tip; You can also fry some broken nuts, scramble in some eggs, try any ideas or flavours that you think are apt. |
