Add to the rice and simmer until all the liquid is absorbed, about 15 to 20 minutes more.įluff the rice mixture and transfer it to a serving dish. Bring to a simmer, cover and cook for 5 minutes. In a small saucepan, combine the water and raisins. Cover and simmer, stirring occasionally, for 30 minutes or until the liquid is absorbed.
In a medium saucepan over medium heat, stir together the rice, broth, lemon juice and zest, onion, cinnamon, nutmeg and margarine. Heat half the butter or oil over medium-high heat in a large non-stick skillet when the butter foam subsides or the oil is hot, spoon in the cooked. Pair our rice with Sukhis Chicken Tikka Masala, Chicken Coconut Curry or. This is an authentic recipe of South India, which makes for a. Sukhis Lemon Rice is the perfect complement to any entree on your dinner table. These lemon rice pictures I took recently again, while packing lunch for a short trip. For an added depth of flavor, prepare the rice using chicken broth instead of water. Then add the extra ingredients as directed in the recipe card below. Prepare your rice as you normally would, in a rice cooker, instant pot or on the stove. You can use any type of fully cooked rice, I prefer Basmati Rice for its low GI. No need to complicate the rice cooking process. I even make it for picnic or pack it to-go for short trips. Spread the almonds on the baking sheet and bake, stirring occasionally, until golden and fragrant, about 10 minutes. 2 serving 9 ingredients 5min to prepare 15min for cooking. Lemon Rice recipe is a day to day South Indian staple and also made during festive season. Lightly coat a baking sheet with cooking spray. 1/2 cup slivered almonds, coarsely chopped.Stir-fry to heat through, being careful not to break up the grains too much. Add the rice and roasted peanuts (if using instead of raw peanuts). Add the lemon juice and cook for another minute.Add the ginger, turmeric powder, curry leaves and salt and cook for 40 seconds. Heat the oil in a large non-stick frying pan and add both seeds, the lentils, raw peanuts (if using instead of roasted peanuts) and chillies and stir-fry until the lentils are light brown.It’s important to stir gently so as to keep the rice fluffy and not smash or break it. Add the cooked rice to the bowl and stir until the turmeric/ lemon juice is evenly incorporated through the rice. The flavours are all reflective of southern ingredients and this vibrant dish is wonderful with any of the fish, chicken or lamb dishes in this book. Squeeze the juice from your lemon into a large mixing bowl, add turmeric, 1/4 t salt and 1/4 t sugar and stir until dissolved in the lemon juice. This is a simple, fragrant rice and makes the perfect partner to any South Indian coconut dishes as the tang of the lemon contrasts beautifully with the rich, sweet coconut.