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Ingredients Jump to Instructions ↓

  1. RICE - 1 CUP

  2. WATER -2CUPS

  3. MUSTARD-1TSP.

  4. GREEN CHILLIES

  5. INDIAN VARIETY

  6. -- 1

  7. CUMIN SEEDS -1/2 TSP

  8. SALT -- 1/2 TSP

  9. LEMON- 1/2 LEMON'S JUICE

  10. CASHEW NUTS-- 8

  11. DIL OR INDIAN CURRY LEAVES

  12. OIL-- 1TBS

  13. TURMERIC POWDER -1/4 TSP

Instructions Jump to Ingredients ↑

  1. COOK BASMATI OR SONAMASURI RICE IN WATER FOR 25 MINUTES2.COOL.RICE WILL BE SEPARATE GRAINS WITHOUT STICKY3.BEAT OIL FOR SEASONING.

  2. ADD MUSTARD. WAIT TILL IT SPLUTTERS.

  3. ADD CUMIN,CUT CURRY LEAVES, CUT GREEN CHILLIES,CASHEW NUTS6.ADD TURMERIC AND FRY FOR 30 SECONDS7.ADD SALT TO THE RICE AND POUR THE SEASONING OVER.THE RICE.

  4. ADD LEMON JUICE AND MIX THOROUGHLY;

  5. 9.LEMON RICE IS READY.

  6. .SERVE WITH GRATED CARROTS AND CUCUMBERS TOPPED WITH CURDS.

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