Lemon Rice with Coconut
|Basmati rice||13 Ounce (400 Grams)|
|Corn oil||2 Tablespoon|
|Butter||2 Ounce (50 Grams)|
|Mustard seeds||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Grated coconut||2 Tablespoon (Fresh One)|
|Water||1 1⁄4 Pint (750 Milliliter)|
|Chopped fresh coriander||1 Tablespoon (For Garnish)|
1. Wash the Basmati rice until the water runs clear.
2. In a large saucepan, heat the oil with the butter until hot, then add the mustard seeds, curry leaves, turmeric and salt. Lower the heat (if the heat is still quite fierce, remove the pan from the heat), add the rice and return the pan to the heat, if removed. Stir the rice in well, using a wooden spoon.
3. Pour in the lemon juice, grated coconut and water and bring to the boil. Cover the pan and cook over a medium heat for 15-20 minutes until all the water has been absorbed and the rice is cooked.
4. Leave the rice to stand for 5-7 minutes before serving garnished with the chopped fresh coriander.