Ooops- Review-Lebur Bhat (India-Lemon Laced Rice)

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That was supposed to be, I made it last *night*

 

 

Maureen wrote:

> 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.

>>

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