Guest guest Posted May 23, 2008 Report Share Posted May 23, 2008 This is such a wonderful recipe. I made it last because I thought my partner would love it, and we both just couldn't get enough of it. We'll definitely be making this again and again--Thank you so much for posting it, Keema! Peace, Mo Keema Desilva wrote: > 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. > > > [ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 > This is such a wonderful recipe. > > 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. > > I agree! I made it this morning, using brown jasmine rice, and butter instead of oil. It is definitely a keeper. Alex Quote Link to comment Share on other sites More sharing options...
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