Lemon rice is one of the easiest and quickest mixed rice preparations that can be made with minimal ingredients.
Raw rice – 1 teacup or 150ml measure
Lemon – 1 no
Green chilli – chopped, 1-2 no (adjust to taste)
Oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Turmeric – ½ teaspoon
Asafoetida – a pinch (optional)
Salt – ¾ teaspoon (adjust to taste)
Curry leaves – a few (optional)
|Quick Lemon Rice|
Method: Wash the rice well and cook with 2 teacups of (300ml) water in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, open the cooker and cool the rice. Click here to find out how to cook rice.
Heat oil in a kadai/wok, add mustard seeds and once they start to sputter, switch of the stove. Add turmeric powder and asafoetida to the oil. Squeeze the lemon and extract the juice. Mix the seasoning, lemon juice, green chillies and required salt with the rice. Garnish with curry leaves.
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