Ingredients

Serves 2
1 Cup Basmati Rice
Quarter teaspoon turmeric
1 green chilli finely chopped
5 bay leaves
4 green cardamom pods
1 Lime
1 Lemon
Quarter of an onion finely chopped
Vegetable Oil
Quarter grated coconut
Water

Method
Basmati rice must be used for this recipe. Salt the water in a large pan, bring to the boil and add the basmati rice, turmeric, bay leaves and cardamoms. Cook for 8 minutes, drain and leave to cool for 30 minutes. Heat the oil and fry the onion and chilli until translucent, stir in the rice and coconut, lemon and lime juice and stir fry until piping hot and serve.

Answered by Anju Devi , an ibibo Master, at 6:44 PM on September 18, 2008

Ingredients:
• 2 cups Rice
• 2 to 4 (depending on the juice) Lemons
• 2 tbsp Peanuts
• 1 tsp Turmeric
• 2 tbsp Chana dal
• 1 tbsp Urad dal
• 10 Red chilies
• 5 to 7 Green chilies
• 2 tbsp Mustard seeds
• 1 tsp Jeera
• 1 small bunch of Curry leaves
• 1/2 cup Oil
• Salt
How to make Lemon Rice:
• Cook rice and keep it aside.
• Add to the rice (not very hot) little oil, turmeric, salt and mix it well.
• Now squeeze lemon juice and add it (according to taste) to rice and mix well.
• Heat oil in a pan, add chana dal, green chilies, urad dal, peanuts, red chilies, curry leaves, mustard and jeera to fry.
• When the ingredients turn brown and mustard starts to splutter, add this to the above prepared rice.
• Now your Lemon Rice is ready.

Answered by Sharad Singh , an ibibo Master, at 7:52 PM on September 16, 2008

Main Course Rice: Elumitcham Sādam

Ingredients required

1. rice 3 cups
2. water 6 cups
3. lemon 4 pieces
4. oil 2 tablespoons
5. Mustard 1 teaspoon
6. red chillies 2 pieces
7. bengal gram (split) 1 teaspoon
8. black gram (split) 1 teaspoon
9. curry leaves 10 leaves
10. turmeric powder 1 teaspoon
4. salt to taste



Procedure

Cook rice with water. Prepare for thālitthal or seasoning. For seasoning, take two spoons of oil in a pan, heat it and put the mustard seeds in the oil. When the mustard seeds start popping and crackling add the red chillies. Then add the bengal gram (split) and black gram (split). Add a pinch of asafoetida (hing). Finally add the curry leaves. Add the cooked rice, salt and turmeric powder and mix well. Remove from fire and add the lemon juice. Mix well. You can also decorate the dish with roasted cashew nuts, chopped coriander and curry leaves.

Now elevating rice preparation, Elumitcham Sādam, is ready to serve.

For more : http://www.want2learn.com/reci pes/Lemon_Rice.html

Answered by Prashant , an ibibo Citizen, at 7:21 PM on September 15, 2008

Lemon juice – extract from 1 lemon

Turmeric powder-1/2 teaspoon

Salt – 1teaspoon / to taste

Silky raw rice- 1 cup- Cook rice in water until done, approx 15 to 20 minutes and set aside for cooling. While cooking; care should be taken not to overcook the rice- else the grains may stick together and form a big lump. The grains should stay out separate after cooking.
.
Seasoning

Cook ing oil – 1 teaspoon

Mustard seeds- 1 teaspoon

Jeera / cumin seeds- ½ teaspoon

Uras dal – ½ teaspoon

Channa dal / kadala parippu- 2 teaspoon

Answered by Poonam Singh , an ibibo Master, at 6:03 PM on September 14, 2008

Ingredients :



Basmati Rice 1 cup

Water 2 cups

Oil 1 Tbsp.

Mustard seeds 1 tsp(optional)

Green chillies 4 nos.

Ginger 1' inch piece finely chopped

Tumeric 1 tsp

Salt To taste

Lemon juice 1/4 cup

Peanuts 1/2 cup

Coriander seeds 1 tsp
Seasame seeds 1 tsp



Method:

Wash rice. Cook & allow it to cool.

Dry roast the coriander,seasame seeds & powder.
Heat oil in a pan.Fry seeds,ginger,chillies,peanuts
& tumeric.

Add salt .Off the stove & add the lemon juice.
Add rice & finally mix in coriander/seasame powder.

Serve with Chips or any Pappad of your choice.

Answered by Gyan Singh , an ibibo Master, at 12:32 PM on September 14, 2008

well, Main Course Rice: Elumitcham Sādam

Ingredients required

1. rice 3 cups
2. water 6 cups
3. lemon 4 pieces
4. oil 2 tablespoons
5. Mustard 1 teaspoon
6. red chillies 2 pieces
7. bengal gram (split) 1 teaspoon
8. black gram (split) 1 teaspoon
9. curry leaves 10 leaves
10. turmeric powder 1 teaspoon
4. salt to taste



Procedure

Cook rice with water. Prepare for thālitthal or seasoning. For seasoning, take two spoons of oil in a pan, heat it and put the mustard seeds in the oil. When the mustard seeds start popping and crackling add the red chillies. Then add the bengal gram (split) and black gram (split). Add a pinch of asafoetida (hing). Finally add the curry leaves. Add the cooked rice, salt and turmeric powder and mix well. Remove from fire and add the lemon juice. Mix well. You can also decorate the dish with roasted cashew nuts, chopped coriander and curry leaves.

Now elevating rice preparation, Elumitcham Sādam, is ready to serve.

For more : http://www.want2learn.com/reci pes/Lemon_Rice.html

Answered by Satya ~ , an ibibo Master, at 10:43 AM on September 14, 2008

well,
You need

Lemon juice – extract from 1 lemon

Turmeric powder-1/2 teaspoon

Salt – 1teaspoon / to taste

Silky raw rice- 1 cup- Cook rice in water until done, approx 15 to 20 minutes and set aside for cooling. While cooking; care should be taken not to overcook the rice- else the grains may stick together and form a big lump. The grains should stay out separate after cooking.
.
Seasoning

Cook ing oil – 1 teaspoon

Mustard seeds- 1 teaspoon

Jeera / cumin seeds- ½ teaspoon

Uras dal – ½ teaspoon

Channa dal / kadala parippu- 2 teaspoon

Curry leaves – 1 spring

Red chilly -2 ( broken into 2 pieces )


Method

Mix lemon juice, turmeric powder and salt together. Add to (cooked and cooled) rice. Mix it well slowly and evenly so that the lemon and turmeric color and flavor is spread around nicely.

Heat oil in a Kadai / frying pan and add mustard seeds. When they splutter, add jeera, urad dal, curry leaves, red chillies and channa dal. Saute well for 5-8 minutes on a slow flame. Add cooked rice. Mix well. Cover with a lid. Cook on slow flame for 5 – 8 minutes. Serve with pickle / sambar/ tomato fry / potato chips/ kurkure.

Answered by Nidhi Singh , an ibibo Master, at 11:34 AM on September 13, 2008

Ingredients:
2 cups cooked Basmati rice 2 tbsps vegetable, sunflower cooking oil,1 tsp coriander seeds,1 tsp mustard seeds,3-4 curry leaves,2 green chillies slit lengthwise,1" piece of ginger grated,1/2 cup peanuts ,1 tsp turmeric powder,Juice of 2 lemons,Salt to taste
Preparation--
Gently roast and then coarsely powder the coriander seeds. Keep aside.
Method ---
Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and add the ginger and peanuts. Fry for another minute. Add the turmeric powder and turn off the fire. Add the lemon juice and mix well. Add the rice, roasted coriander powder and salt to taste and mix thoroughly. Serve with a Raita.

Answered by Seema , an ibibo Master, at 8:27 PM on September 10, 2008

Ingredients :

Basmati Rice 1 cup
Water 2 cups
Oil 1 Tbsp.
Mustard seeds 1 tsp(optional)
Green chillies 4 nos.
Ginger 1' inch piece finely chopped
Tumeric 1 tsp
Salt To taste
Lemon juice 1/4 cup
Peanuts 1/2 cup
Coriander seeds 1 tsp
Seasame seeds 1 tsp

Method:
Wash rice. Cook & allow it to cool.

Dry roast the coriander,seasame seeds & powder.
Heat oil in a pan.Fry seeds,ginger,chillies,peanuts
& tumeric.

Add salt .Off the stove & add the lemon juice.
Add rice & finally mix in coriander/seasame powder.

Serve with Chips or any Pappad of your choice
source /www.indianchild.co

Answered by deepthi , an ibibo Master, at 2:02 PM on September 10, 2008

INGREDIENTS:
SHRI LALMAHAL Basmati rice or any long-grain variety 100 gm / ½ cup
Water 400-480 ml / 2-2 2/3 cups, Salt 5 gm / 1 tsp, Oil / clarified butter (ghee), 45 ml / 3 tbsp, Cashewnuts (kaju), chopped 75 gm / ½ cup Black gram, split (dhuli urad dal), 7 gm / ½ tbsp, Mustard (rai) seeds 5 gm / 1 tsp Red chillies, whole 2-3, Turmeric (haldi) powder 3 gm / ½ tsp Lemon juice 80 ml / 1/3 cup, Green coriander (hara dhaniya), coarsely chopped 45 gm / 3 tbsp, Coconut (nariyal), fresh, shredded 25 gm / 5 tsp

METHOD :
Wash and soak the rice in water for 10 minutes. Drain and keep aside. Boil water in a heavy-bottomed pan. Stir in rice, salt and 7ml / ½ tbsp oil. Cover tightly, reduce heat and simmer without stirring until the rice is fluffy and tender and the water is fully absorbed. Keep aside. Heat remaining oil in a small pan. Stir-fry the cashewnuts until golden brown. Spoon cashewnuts over the cooked rice and replace cover. Raise the heat slightly. Sauté the split black gram and mustard seeds. Add the red chillies and remove from heat. Gently fold in the sautéed mixture along with turmeric powder, lemon juice, coriander and coconut into the cooked rice until well mixed. Serve hot, with plain yoghurt (dahi).

Answered by Bablu Dskfl , an ibibo Citizen, at 9:27 AM on September 10, 2008