Lemon rice with butter

Curries With Bumbi · ♥ 524 likes · 10.9K views · 4 min video

Read about rice in the BrightCulinary Book

Lemon rice with butter, from the video

Timestamp

Ingredients

Method

Techniques

1 tbsp butter
½ tsp black mustard seeds
¼ tsp cumin seeds
2 whole green chilies
½ tsp finely chopped ginger
15 g peanuts
15 g cashew nuts
10–15 whole curry leaves
½ tsp turmeric powder
½ tsp salt
1 tbsp lemon juice
2 cup cooked rice
1 tsp lemon zest

oil

Over medium heat melt the butter with a little oil to keep it from burning.

Butter and oil, then spluttering the seeds

Add black mustard seeds and cumin seeds and let them splutter a few seconds; do not add them to very hot oil or they burn and turn everything bitter.

dried red chilies

Add the dried red chilies, then the green chilies slit at one end so they do not burst, then the finely chopped ginger.

Chilies, ginger and frying the nutsFrying Read

Add peanuts and cashew nuts and fry on medium-low until golden brown, not dark.

Add the curry leaves.

Curry leaves, turmeric and lemon juice

Reduce the heat to the lowest and add turmeric powder, then salt and a little sugar.

sugar

Add the lemon juice and do not stir much; immediately add the cooked rice.

Add lemon zest, break up any lumps gently with a spoon, and stir on low heat just to warm the rice and coat every grain.

Mixing in the rice and lemon zest