Lemon Rice
A super easy, quick and tasty dish to accompany any of the Indian dishes or any of are veggie main course on the site.
The recipe is by Chef Sriram Aylur chef and director of operations at Bombay Brassierie and Quilon restaurants in London. It's one of the recipes featured in the book 'Bordeaux Pairing Wines with Indian Cuisine', that showcases 67 Indian recipes by 16 Indian chefs from England, India, & USA
Prep: 10 mins + cooking time for the rice
Serves: 4
Ingredients
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4 cups Long grain cooked rice or cook your basmati rice whilst preparing the spices
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2 limes or lemons – medium sized
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2 tbsp mustard seeds
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1 ½ tbsp turmeric powder
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4 tsp channa dal (cooked red/yellow lentils )
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10 whole red chillis
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10 curry leaves
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2 tsp urad dal (cooked green lentils)
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25g peanuts
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10g cashews
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150 ml refined oil
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salt to taste
Method
Boil the Basmati rice and set aside
Extract juice from limes or lemons
Heat the oil and crackle the mustard seeds
Add the dals, whole red chillis, turmeric powder, curry leaf and sauté for 2 minutes
Add citrus juice, salt to taste and simmer for 5 minutes
Remove from the heat and cool
Pour this mixture over the cooked rice, mix, adjust seasoning and serve hot
Suggested Pairing
The book suggest serving this dish with an oaked Bordeaux white but also a red Merlot- Cabernet blend from Pessac Léognan or even a Pomerol.