Lemon Rice with Lemon Zest

Lemon rice with lemon zest is a variation of normal lemon rice only. The specialty of this recipe is that it adds grate aroma to the dish which make the dish very much inductive.

Recipe Cuisine : South Indian | Recipe Category: One Pot Meal

Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:

Cooked Rice	1 cup (1 cup = 250 ml)
Lemon Juice	1 tbsp
Lemon Zest*	1 tsp
Turmeric Powder	¼ tsp
Asafoetida / Hing	½ tsp
Salt	As required
To Temper:
Gingelly Oil	1 tbsp
Mustard Seeds	¼ tsp
Urad Dal	½ tsp
Channa Dal	1 tsp
Green Chilli	2
Curry Leaves	1 spring
Ginger	1 inch
Onion	1
To Garnish:
Chopped Coriander Leaves	1 tbsp

Procedure:

^*Lemon Zest:

1. Wash and dry the lemon using the kitchen towel.

2. Grate the skin of the lemon using the grater. You should not grate till the end of the lemon (till the white part). Collect the lemon zest and keep it aside. Otherwise directly grate it over the rice at the time of sauting.

Preparation Procedure:

3. Wash and cut the green chillies into small pieces.

4. Wash and remove the skin of the ginger. Then grate the ginger and keep it aside.

5. Peel the skin of the onion and wash it. Chop the onion into small pieces.

6. Wash and cut the coriander leaves into very very small pieces.

7.  After grating the lemon zest from the lemon, you can squeeze the juice from the same lemon and discard the seeds.

Cooking Procedure:

8. Heat the oil in a pan, add mustard seeds and wait for popping. Then add the urad dal and channa dal. Saute for few seconds.

9. Then add the curry leaves, green chillies (from 3), Onion (from 5) and ginger (from 4). Saute till the onion becomes translucent.

10. Now add the turmeric powder, asafoedita and salt. Mix them well.

11. Then add the cooked rice and mix them gently.

12. Now add the lemon zest (from 2) and lemon juice (from 7). Mix them gently and cook for 5 mins.

13. Switch off the flame and garnish with coriander leaves (from 6). Mix it thoroughly and transfer it into the serving bowl.

           Colorful and aromatic lunch is ready to pack.

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Lemon Rice

Ingredients:

Rice	1 cup
Water	2 cup
Gingely oil	2 tsp
Mustard seeds	½ tsp
Black gram (split)	¼ tsp
Bengal gram (split)	1 tsp
Red chilly	4
Curry leaves	2 spring
Groundnut/Peanut (roasted)	¼ cup (optional)
Cashewnuts (roasted)	A few (optional)
Turmeric	A pinch
Salt	To taste

Procedure:
1. Wash rice, soak it for 15 minutes, cook and then allow it to cool down.
2. Take a bowl ,mix lemon juice with turmeric power and salt.
3. Heat the oil and put the mustard seeds in the oil.When the mustard seeds start popping and crackling add Bengal gram dal, roasted peanut, curry leaves and red chillies.
4. Then add the lemon juice mix and switch off the stove.
5. Mix this seasoning with rice and garnish with roasted Cashewnuts.

Hint : Serve hot with potato fry or chips.

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