Lemon Rice

Method

1. Dry roast coriander seeds in a small non-stick pan, cool and pound in a mortar with a pestle to a coarse powder.
2. Heat oil in a large non-stick pan, add mustard seeds and saute till they splutter. Add curry leaves and green chillies, mix and saute for 1 minute.
3. Add ginger and peanuts, mix and saute for another minute.
4. Add turmeric powder and lemon zest and take the off the heat. Add lemon juice and mix well.
5. Add rice, roasted coriander powder and salt and mix thoroughly.
6. Place the pan back on heat, sprinkle 2 tbsps water and mix gently. Cook for 2-3 minutes.
7. Transfer into a serving bowl and serve hot with a raita of your choice.

Additional Tips and Tricks