Indian Rice Recipes - Lemon Rice (Chitrannam) Recipe

Ingredients

• 1 1/2 cups (300 g) uncooked long grain rice (preferably Basmati), washed and drained

• 3 cups (750 ml) water

• 1 teaspoon Bengal gram (channa dal) or yellow split peas

• 1 tablespoon split raw cashew nuts

• 1 tablespoon oil

• 1 teaspoon black mustard seeds

• Pinch of asafetida powder

• 10 curry leaves

• 1/2 teaspoon minced ginger

• 1/2 green chili, minced

• 2-3 dried chilies, broken into pieces

• 1 teaspoon white lentils (urad dal)

• 1/2 teaspoon ground turmeric

• 3 tablespoons lemon juice

• 1-1 1/2 teaspoons salt

• 1 tablespoon water

• Fresh coriander leaves (cilantro), to garnish

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Method:

1. Boil the rice in the water for 15 to 20 minutes until the grains are just tender. Drain thoroughly and set aside.

2. Dry-roast the Bengal gram and cashew nuts in a nonstick wok for 2 to 3 minutes until lightly toasted. Remove from the wok and set aside.

3. Heat the oil in the wok and stir-fry the mustard seeds for 1 minute until the seeds begin to pop. Add the asafetida, curry leaves, ginger, chilies, Bengal gram, cashews, lentils and turmeric. Continue to stir-fry, then add the lemon juice, salt and water. Simmer for 2 to 3 minutes, toss in the rice and heat through. Garnish with coriander leaves and serve with a few poppadums, chutneys and Mint and Cucumber Raita (refer recipe).