Indian Lemon Rice Recipe
Ever since I gave it in Indian recipes, I've been discovering more and more interesting combinations of dishes, and it hasn't been one that I spoil yet - although I don't have all the perfect ingredients and knowledge.
I thought I already knew a lot about rice, but it seems I still have a lot to learn ...
My great discovery during this period was basmati rice - really the "king" of rice, the finest, tastiest and most beautiful rice I have ever eaten. And in a book of Ayurvedic recipes I found many combinations of rice garnishes that I will show you along the way - very good and interesting, special.
The first recipe is this, rice with lemon - I first tested it on plain, round rice - I had not yet taken my basmati rice - to see how the combination and taste. It turned out very good, but it was even better when I already made it in the exemplary version, with basmati .... such a fine, fresh and fragrant garnish, if you don't need bread for any food.
I recommend you to try - basmati rice can be found in Arab stores, in hypermarkets (the one from Riso Scotti is superb), and the online store www.indianfood.ro .
Here is the basmati rice I used then.
That's what it looks like - it's thin and long.
Wash the rice well in 2-3 waters and leave it in the water for 15-20 minutes.
Any recipe in which you use basmati rice involves soaking it in water for this time.
Then put it in a sieve to drain the water well.
Prepare the spices to have at hand - cinnamon stick, mustard and cumin.
In a saucepan, boil 1.5 glasses of water, with salt and turmeric (it is for a more intense yellow color and an extra aroma and vitamins).
In a small saucepan (I used a cast iron whisk) put the oil and let it set well.
Add cinnamon, mustard and cumin - when the mustard starts to jump, lightly cover with a lid so that it doesn't run out of the pan :)
When the mustard does not crack, add the rice immediately, stirring periodically for about 5 minutes.
Meanwhile, boil the turmeric water, make a low heat under the tuci and add a little of the previously boiled water.
Be careful to add a little water because as it is very hot, the stew may boil quite intensely and splash your stove.
Mix well until the rice and water begin to boil.
Then turn the heat to low, cover with a lid and simmer for about 15 minutes, until all the water is absorbed.
Careful! The rice does not mix at all, during the cooking some channels are formed through which the steam circulates, if you mix these channels they will not be and the rice may come out boiled bottom, on top raw.
After the rice has absorbed all the water, lift the lid and sprinkle it evenly with the juice of half a lemon.
Place the chopped butter on top.
Cover with a lid, simmer for another 2 minutes and then turn off the heat.
It would be good to leave it covered for another 10-15 minutes, to penetrate well.
Before serving, remove the cinnamon stick, mix lightly with a fork and then place it on plates.
It comes out grain by grain, fluffy and very fragrant - excellent!
If you don't have some of the spices at first, you can skip them - but you'll find out how fine and good the cinnamon brings to this rice garnish.
Good appetite!
