Southern Indian Lemon Rice With Peanuts Recipes

LEMON RICE - SOUTH INDIAN RICE WITH LEMON AND PEANUTS

Steps:

• Rinse the rice under water until the water runs clear. We want to be able to remove as much residual starch as possible.Boil the 2 cups of water and add the rice in when it comes to a rolling boil.
• Add the salt and the turmeric, stir once or twice.
• Reduce heat to low, cover the pot and cook the rice for 18 to 20 min.
• Once the rice is cooked, fluff it with a fork and keep it aside.
• Heat another saucepan or skillet. Add oil and then add the peanuts and cashews.
• Saute until golden brown and crunchy. Remove with a slotted spoon and keep aside.
• In the same oil, add the mustard seeds and wait for them to crackle.
• Add the curry leaves, green chilis and the dried red chili powder. Saute until the curry leaves turn dark green.
• Add in two table spoons of water to reduce the temperature of the pan and then add the lemon juice, rice and the nuts.
• Stir carefully to mix, making sure the rice grains do not break.
• Switch off the heat and garnish with chopped cilantro.

SOUTHERN INDIAN LEMON RICE WITH PEANUTS

Steps:

• In a large nonstick frying pan put the oil, mustard seeds, urad dal, and chana dal. Heat over high heat until the mustard seeds start popping AND the dals are light brown.
• Quickly reduce heat to medium low and stir in the chilies (add an extra one if you like you food really hot), curry leaves (add more if desired), turmeric and hing. Stir for about 2 minutes.
• Add the rice and stir until until well combined.
• Add the lemon juice and salt and mix well.
• Stir in the peanuts.
• Garnish with the cilantro.

LEMON RICE WITH PEANUTS

Steps:

• Wash rice in several changes of water until water runs clear, then drain rice well in a sieve. Bring rice and 3 cups water to a boil in a 3-quart heavy saucepan and cook, covered, over very low heat until water is absorbed and rice is tender, 20 to 25 minutes. Remove pan from heat and let stand, covered, 10 minutes. Fluff rice gently with a fork.
• Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, stirring, until seeds begin to pop. Add ginger and 1/4 cup peanuts and cook, stirring, 2 minutes. Add turmeric, rice, and salt to taste, stirring to coat rice thoroughly. Remove skillet from heat and stir in lemon juice. Sprinkle with remaining peanuts and zest.

INDIAN LEMON RICE WITH GINGER AND PEANUTS

Steps:

• Rinse the rice and drain. Bring the rice, water, and salt to a boil and cook over low heat, until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork.
• Heat the oil in a 12-inch frying pan over moderately high heat. Cook the mustard seeds, stirring until the seeds begin to pop. Add the ginger and peanuts, and stir another 2 minutes. Add the turmeric, and stir one minute more.
• Add the spice mixture to the cooked rice and mix thoroughly.
• Stir in the lemon juice and sprinkle with the lemon zest.

CARROT RICE WITH PEANUTS

Steps:

• Combine rice and water in a medium saucepan.
• Bring to a boil over high heat.
• Reduce heat to low, cover with lid, and allow to steam until tender/cooked (about 20 minutes).
• While rice is cooking, pulverize peanuts in a blender and set aside.
• Melt butter in a large skillet over medium-high heat.
• Saute onions until golden brown.
• Stir in ginger, carrots, and salt to taste.
• Reduce heat to low and cover to steam 5 minutes.
• Stir in pepper and peanuts.
• When rice is done, add it to the skillet and stir gently to combine with other ingredients.
• Garnish with chopped cilantro and serve hot.

TANGY LEMON RICE WITH PEANUTS

Steps:

• Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
• When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
• Saute for about 2 minutes.
• Then add cooked rice and salt and saute for another 5 minutes.
• Remove from flame, add lemon juice and mix well.
• Garnish with chopped corriander and serve!
• Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture.