• Lemon Rice (Nimbu Bhatt)

    From Ben Collver@1:124/5016 to All on Mon Nov 7 10:14:28 2022
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    Title: Lemon Rice (Nimbu Bhatt)
    Categories: Indian
    Yield: 4 -6 persons

    1 c Basmati rice (measure a
    -generous/heaping cup)
    2 tb Ghee
    1 ts Nigella seeds
    2 c Water
    Juice and finely grated zest
    -of 1 lemon
    1 1/2 ts Salt
    1/4 ts Ground turmeric

    Rinse the basmati rice in several changes of water until the water
    runs clear, then let soak for 30 minutes. Drain and set aside until
    ready to cook.

    Melt the ghee in a large pan with a tight-fitting lid over medium-high
    heat. Add the nigella seeds and the rice and stir until all the
    grains are coated in ghee. Add the water and bring to a boil.

    Reduce the heat to as low as possible, stir in half the lemon juice,
    the salt, and turmeric, and cover the pan tightly. Simmer, without
    lifting the lid, for 8-10 minutes, or until the grains are tender and
    all the liquid is absorbed.

    Turn off the heat and use two forks to mix the remaining juice into
    the rice. Adjust the seasoning, if necessary. Replace the lid on the
    casserole and let the rice stand for 5 minutes. Garnish with lemon
    zest and serve.

    Variation: Lemon and Cashew Rice

    Melt the ghee, then add 1/2 cup cashews, and stir them around for 30
    seconds, or until golden. Use a slotted spoon to remove them from the
    pan immediately so they do not become too brown. Add 1 ts fenugreek
    seeds with the nigella and then replace the lid on the pan and let
    stand for 5 minutes. Serve garnished with chopped fresh mint.

    Recipe by The Asian Cookbook

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