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.
Options: 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.
I usually make Lemon rice in my programmable pressure cooker, Instant Pot 6 Qt, but this dish can be made on the stove-top too. Here are the instructions:
Stove-Top: 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…
Chicken and Vegetable skewers are one of my favorite things to make. I love meals where I can take care of the protein and vegetables in one-shot. Depending on my family’s mood, we eat it with a garden salad, or with toasted Pitas and Hummus, and of course, one of our favorite combinations is with delicious and fragrant Lemon Rice! These skewers make for great finger foods for entertaining as well!
This meal is super quick to put together too, which makes it very weeknight friendly. I buy pre-cut chicken from Trader Joe’s. Rinse and soak my basmati rice while I prep the vegetables. Dice up some onions, bell peppers and zucchini. Make a marinade with greek yogurt and dry spices. Toss chicken and veggies in the marinade and thread them onto bamboo skewers. I typically end up broiling these skewers, simply due to a texture preference. I have elaborated more on that in the next paragraph. Simultaneously, set the rice in my Instant Pot. In the end, this meal is at the table in under 30 minutes. I serve this with a Garden Salad with a lemon vinaigrette or a Greek salad sometimes.
Different cooking techniques result in different textures for the Chicken and Vegetable skewers. How you cook them is entirely your preference. I have for you 3 ways you can cook your skewers, and here’s what to expect from a texture standpoint. If you grill them or broil them in the oven, there is subtle char-broiled flavor that gets infused in the chicken and vegetables. The vegetables get cooked, but not all the way through and still retain their crunch. If you cook your skewers in the pressure cooker along with the Lemon rice, the chicken will be super moist and the vegetables will be tender, more like a steamed texture. You can choose vegetables that take a longer time cook, like turnips, carrots, potato cubes instead. My family prefers grilling or broiling them.
To make an all-vegetarian version of this dish, you can substitute chicken cubes with Paneer cubes or Extra-Firm Tofu cubes. Follow the recipe and marination process. If grilling them, reduce the time to 2-3 minutes per side, flipping them once. Continue Reading…