Lemon Rice

Though I am not much into rice, lately I have started liking this quick simple fix. Make it from scratch or use leftover rice, this is indeed delicious twist to regular 'Masala Rice'. I started making this kind of rice long ago just for a change from Masala Rice. Funny part is, then I did not know that it was called Lemon Rice. Then once I was talking to a South Indian friend enthusiastically about this new invention (!) and she did not react at all. Later I figured out it is quite common yet popular dish in South India.

The best thing I love about this dish is that it does not ask for any special ingredients or preparation other than soaking rice. After Dosa/Uttapam/Idli, now I have started liking this South Indian dish as well :). Ideally rice should be cooked first, but I like it better if it is cooked along with all other ingredients.

Serves 2-4

Preparation Time: 5 Minute

Cooking Time: 20 Minute

Ingredients

1 cup rice

2 tsp oil

1 dried red chili

1 tsp mustard seeds

Pinch of asafetida

12-15 curry leaves

1 tbsp cashew nuts

1 tbsp raw peanuts (I do not like, so I didn't use)

1 tsp chana dal

1 tsp udad dal

1-2 green chili, chopped

1/4 tsp turmeric powder

1 tbsp lemon juice or as per taste

Salt

For garnishing,

Coriander leaves

Grated coconut

Procedure

1. Soak rice for 1-2 hour and keep it aside

2. Heat oil in the pan, add red chili, when it pops, add mustard seeds and asafetida

3. Add curry leaves, chana dal and udad dal

4. When both dals turn light brown, add green chili, peanuts and cashew nuts

5. Add this mixture to soaked rice, add salt and turmeric powder

6. Cook rice covered with 2 cup of water on low flame

7. When rice is almost cooked, add lemon juice and mix well

8. Turn off the heat, garnish with grated coconut and coriander leaves

8. Serve hot

Spinach Rice/ Palak Pulao

Long back I used spinach as a main ingredient in Pulao. That time I just wanted to use leftover spinach in some experimental way. Pulao came out good, more than taste I fell in love with lush green texture. I suddenly remembered this dish and thought to make it again. This time I searched for recipe online. I did find a few but all of them were saying to use chopped spinach. I did not find this method very appealing since chopped spinach will not change color of rice grain and also it will not be evenly distributed. Instead I decided to use spinach in a puree form. And here I am with another delicious pulao recipe.

Serves 2-4

Preparation Time: 10 Minute + soaking time

Cooking Time: 45 Minute

Ingredients

1.5 cup rice

Couple of handfuls of spinach

1 cup corn kernels

1 cup sliced onions

2 pc of clove

1” cinnamon stick

6-8 pc whole pepper

1 tsp cumin seeds

1 tsp lemon juice

1 tsp oil

¼ cup cheddar cheese (Optional)

Salt

Procedure

1. Soak rice for 1-2 hrs and cook it covered on low flame with salt and 1.5 cup of water

2. Boil the spinach, once cool down grind into a thick puree

3. Heat oil in a skillet. Add clove, cinnamon, pepper and cumin seeds

4. Add onions, when turn golden brown add spinach puree, corn, salt and lemon juice

5. Stir it for a while and turn off the heat

6. Now in a large oven safe bowl, mix rice and spinach mixture

7. Cover this bowl with aluminum foil and put it in oven for 25-25 minute at 350 F

8. Sprinkle cheese as soon as you take it out from oven and serve hot

Veg. Pulao/Biryani

I have never been a big rice fan; hence no wonder so far I haven’t had a single recipe in this category. I learnt easy recipe of pulao from a roommate of mine and then started making Pulao with Dal/Raita/Soup quite often. When I am bored of making Roti/Paratha I go for rice as an only main course dish, though I could rarely make it perfect. Sometimes it would be sticky or sometimes it would be too dry. I have tried almost all possible options to make it perfect, like cooking rice in pressure cooker, cooking rice uncovered, cooking rice and veggies together. No luck! Then I asked a friend (Who is Telugu and Biryani is their specialty) and she told me the most important step of making rice/biryani - how to cook the rice. I did not remember all the steps and followed whatever I remembered. Though I was prepared for not so good dish, but in the end I was so happy looking at the perfect pulao. I can say this is the best pulao I ever had, whether made by me or someone else. Also, I am not sure whether to call this as Pulao or Biryani, since some of my steps were closer to Biryani. (Until now, I did not know the exact difference between Pulao and Biryani). Anyway, what matters in the end is the tasty dish :)

Serves 2-4

Preparation Time: 20 Minute + soaking time

Cooking Time: 1 Hour

Ingredients

1.5 cup rice

2 tsp oil

A whole cardamom

2 pc cloves

2 sticks of cinnamon

8-10 whole black pepper

A bay leaf

1 tsp cumin seeds

½ tsp turmeric powder

½ tsp red chili powder

1.5 to 2 tsp biryani masala

2-3 tbsp milk

Veggies cut into small cubes, except onions

1 cup bean (20-22pc)

½ cup carrot (2 small pc)

½ cup potato (1 small pc)

½ cup peas

1 cup onion, thinly sliced (2 medium pc)

Make sure if you are using 1.5 cup of rice, use at least 2 to 2.5 cup of veggies excluding onion

Procedure

1. Soak rice for 1 to 2 hours and cook it covered with 1.5 cup of water and salt on low flame (Do not soak it for more than couple of hours, water quantity should be exact as rice quantity and not double)

2. Heat oil in skillet. Add bay leaf, cardamom, cumin seeds, cloves, cinnamon, pepper, cashew nuts and raisins

3. Stir it for a minute or so and add onion, chili and ginger paste

4. When onions turn translucent, add remaining veggies, salt, turmeric powder, chili powder and Pulao/Biiryani Masala

5. Cover the skillet and stir in between

6. When veggies are almost cooked (and not completely cooked), add milk

7. Remove the lead and stir continuously until milk is evaporated

8. Now, in a big oven safe bowl or a foil tray, mix cooked rice and veggies

9. Cover it with aluminum foil and put it in oven at 350 F for about 30 minute or until veggies are perfectly cooked