Lemon rice (nimbu chaval)


2 cups (350 grams) basmati rice or other good-quality long-grain, 1 st. l. lard or vegetable oil, 1 / 2 hours l. kumina seeds, 1 1 / 2 hours l. mustard seeds, 5 leaf curry (if any), 1 sticks cinnamon dl. 5 cm, 1 pepper green pepper, narublenny, 3 1 / 2 cup (825 ml) of water, 2 hours l. salt 1 / 2 cup (125 ml) lemon juice, 1 / 2 hours l. turmeric (optional), 2 st. l. butter, 1 lemon, 5-6 stems parsley
Rinse rice in cold water and drown in 15-20 min. Then gnocchi on screen or pan and let liquid water. Meanwhile, the nagreyte melted in a pot or vegetable oil on the flames and the average Drop it kumina seeds, mustard seeds, curry leaves and koritsu. When seeds kumina color change, then there chopped pepper, and then mop up fig. Stir rice, stirring, 2-3 minutes. When the seeds begin to become transparent, bleach rice in salted water, bring to the boil and let it pokipet one minute. (If you want the rice was yellow, along with water, add turmeric.) Close the pot. Reduce the fire and brew about 20 minutes, until rice is not a whole imbibe water. Remove the cover and remove pieces of cinnamon sticks. Toss rice and lemon slices on top of oil. Brew without a cover even 2-3 minutes. Gently toss rice forks. Put cloves in each portion of lemon and parsley twig. Lemon-excellent rice dish for summer picnics. Taste and smell attached to the dishes mainly lemon, so try not to exceed the recommended number of spice.

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