Lemon Rice, fluffy grains of aromatic Basmati rice, flavored with mustard seeds and fresh lemon juice; this satisfying side is the perfect accompaniment to any protein you’re making.
Lemon rice pairs very well with Indian, middle-eastern or Greek entrees. I like to serve it with grilled chicken and vegetables, or with Lamb Chops, Salmon Tikki, Chicken Kebab etc. Pair it with a side of grilled or oven-roasted vegetables and you have a perfectly balanced meal in under 30 minutes.
Variations of Lemon Rice
I like to make this recipe with long grain Basmati Rice, but this can work with Jasmine Rice as well. This recipe is traditionally made with split black gram lentils (urad), but sometimes, I skip that and add chopped cashews or almonds instead and it turns out great.
Rinse rice 2-3 times till the water runs clear. Drain and keep aside. Do the same with split lentils. Heat a sauce pot on medium-high heat. Wait till it’s hot, and add ghee/butter or oil. Add mustard seeds and split black gram lentils (urad). When the mustard seeds splutter, add green chilis, drained rice and spices. Add fried onions (optional). Saute for 1 minutes. Add water and bring to a boil. Reduce heat to medium, cover the pan and cook for 10-12 minutes. Turn off the heat, open lid, fluff up the rice with a fork. Add fresh lemon juice and mix well. That’s it! Continue Reading…
Lamb Dum Biryani is an extremely popular meat and rice casserole from the Indian subcontinent, in which nutty basmati rice are flavored with aromatic spices like garam masala and saffron, layered with marinated meat, and steam cooked to perfection.
Two Styles of Cooking Biryani
Cooking biryani is an acquired skill! There are two ways of making biryani: the Kachchi Biryani (raw meat biryani), and the Pakki Biryani (cooked meat biryani).
In Kachchi Biryani (raw meat biryani), the meat is marinated with spices and yogurt overnight. Basmati rice is cooked half way through and then the two are layered together in a pot, and slow cooked on dum (steam), which is created by sealing the pot with wet dough. The traditional recipe is time consuming process, in which time and cooking temperature needs to be monitored and adjusted a few times to avoid over, or under cooking the meat.
Pakki Biryani (cooked meat biryani), is a three-step cooking process for Biryani, cook the rice, cook the meat and then cook the two together. The meat is marinated in yogurt and spices, and cooked till it’s almost done. Partially cooked basmati rice are then layered on top and cooked through with the meat and it’s gravy, using the steam cooking technique. Continue Reading…