Lemon Rice (for 2 small people)
- 300gm basmati rice (soak in warm water for 20mins)
- 6 tsp of vegetable ghee
- 1 tsp whole cumin seeds
- 1 tsp whole mustard seeds
- 1 stick of cinnamon (break in 2 halves)
- 1/2 litre water
- 2 tsp salt
- 2 slices lemon
- 2 tsp saffron, mixed with a little water
- 6 tsp rose water (kewra water)
- 4 bay leaves
- 6 chopped almonds
Method
- Heat the ghee. Add lemon, cumin seeds, mustard seeds, bay leaves, cinnamon and fry for a few minutes. Add te saffron mixed with water and fry for another minute
- Add half a litre of water and add the almonds, salt, and boil for 2 minutes with the lid on.
- Add the rice and boil until water evaporates and add the rose water
- Steam the rice on a low heat with the lid on for about 10 minutes
Comments
Leachy came up with this week’s pun all by himself. ::pats him on the head::
I heartily recommend the Lemon Rice – it’s the tastiest rice I’ve ever eaten and is fresh and light compared to the heavy curry. It seemed much easier than the Pilau rice from week one too.
The curry was tasty too. We used frozen lamb though and apparently that results in a much darker curry than when using fresh meat. Adding a bit more yoghurt makes it lighter in colour and more visually appealing.