ACK 4.2: Nimbu chawal

Nimbu chawal
Lemon rice
This dish is the ideal rice for a summer picnic. One of the most striking sights at our annual Ratha-yatra festival in Los Angeles is the "mountain" of lemon rice. Nimbu chawal is flavored mainly by the lemon so be careful not to exceed the recommended quantities of spices.
Soaking time: 15-20 min
Preparation and cooking time: 30 min
2 cups (350 g) basmati or other good-quality long-grained rice
1 tablespoon ghee or vegetable oil
1/2 teaspoon cumin seeds
1 1/2 teaspoon black mustard seeds
5 curry leaves (if available)
1 cinnamon stick, 2 inches (5 cm) long
1 green chili, chopped
3 1/2 cups (825 ml) water
2 teaspoon salt
1/2 teaspoon turmeric (optional)
1/2 cup (125 ml) lemon juice
2 tablespoon butter
1 lemon, cut into 8 wedges
5 or 6 sprigs of parsley
Wash the rice in cold water and soak it for 15-20 minutes. Then leave it in a colander or sieve to drain. Meanwhile, heat the ghee or vegetable oil in a saucepan over medium heat and toss in the cumin seeds, black mustard seeds, curry leaves, and cinnamon. When the cumin seeds change color, put in the chopped chili) and then the drained rice.
Stir-fry the rice for 2-3 minutes. When the grains begin to turn translucent pour the salted water into the rice and bring it to a boil for a minute. (If you want yellow rice, add the turmeric powder with the water). Cover the pan, turn the heat down, and cook (without stirring) for about 18 minutes or until all the water is absorbed.
Lift the lid and remove the pieces of cinnamon stick. Sprinkle the lemon juice over the rice and dot with the butter.
Continue to cook, uncovered, for 2 or 3 minutes more. Finally, fluff the rice gently with a fork and garnish each serving with a lemon wedge and a sprig of parsley.
 

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