Lebur Bhat (India-Lemon Laced Rice)

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Lebur Bhat (India-Lemon Laced Rice)

 

1 1/2 tablespoon vegetable oil (mustard oil preferred)

1 bay leaf

10 whole cardamom pods, bruised

2 inch cinnamon stick

4 whole cloves

1 tablespoon peeled, minced, fresh ginger

1 1/2 tablespoons raisins

1 cup basmati or other long-grained rice

a lemon wedge (1/4 lemon, seeded)

1 1/2 cups water

1/2 cup fresh or frozen peas

1/4 cup fresh lemon juice

2 teaspoon sugar

1 teaspoon oil

1/4 teaspoon black mustard seeds

 

1. Heat 1 1/2 tablespoons oil in a pan over medium-low heat. Fry bay leaf,

cardamom, cinnamon, and cloves for a few seconds. Add ginger and fry until

lightly browned, stirring often. Add raisins and rice and fry until rice is

opaque, about 3 minutes. Add lemon wedge, water and peas.

2. Bring to boil, then stir and lower heat to minimum. Simmer, covered, 18

to 20 minutes.

3. Resist the temptation to look while simmering! The rice won't steam

properly if you open the lid.

4. Sprinkle with lemon juice and sugar but do not stir. Simmer 1-2 more

minutes. 5. Remove from heat and set aside.

6. Heat remaining oil in a small skillet over medium-low heat. When oil is

hot but not smoking, add mustard seeds and fry a few seconds until they

begin to pop, covering if necessary to prevent the seeds from flying out.

Remove from heat. 6. Pour oil and spice mixture over the rice and mix

gently. Discard lemon wedge and serve. Yields 4 large servings.