Healthy Lemon Rice (With Brown Rice)

Lemon Rice with Brown Rice

 

Serves 6

•   Organic brown rice* 1.5 Cups( Soaked and drained)
• Water* 1.5 Cups
•   Oil 3 tablespoons
• Lemon Juice 1/4 cup
• Curry leaves 8-10
• Dry red chillies 3-4
• Mustard seeds 1/2 teaspoon
• Asafoetida 1/4 teaspoon
• While split urad dal(lentils) 1 teaspoon
• Puffed chana dal 1 tablespoon
•         Roasted peanuts    1/4 cup
•        Cashews        8-10
•        Salt       To taste
•        Turmeric powder     1/2 teaspoon
•        Carrots(optional)     1/4 cup
•        Green peas(optional)    1/4 cup
•        Fresh cilantro(coriander)    1/4 cup

 

   For detailed step by step instructions check out my youtube channel link.

 

Notes:

* Brown rice: I have used short grain organic brown rice.

*For stovetop pressure cooker use 3 cups of water.

Method

For electric pressure cooker:

1. Rinse and soak the brown rice inwater for 20 minutes.

2. To make the tempering : Start the electric pressure cooker on saute mode. Add the oil and mustard seeds. Once they crackle, add asafoetida,  red chillies. split urad dal, puffed chana dal, curry leaves, peanuts and cashews. Cook for 2-3 minutes until nuts are golden brown and fragrant.  Take out the tempering in a separate bowl and set aside. Turn off saute mode.

3. Drain the soaked rice and add to the inner pot of electric pressure cooker.  Add the turmeric powder and salt. Add the  chopped carrots,  peas and water. Close the lid and cook on high pressure for 15 minutes. Let the pressure release naturallyfor 15 minutes. Release any excess pressure.

4. Fluff the rice with a fork. Add the lemon juice and the reserved tempering.  Also add the chopped cilantro and mix well.

5. Lemon rice can be served warm or at room temperature.

For stovetop pressure cooker:

1. Rinse and soak the brown rice in water for 20 minutes.

2. To make the tempering : Heat  the pressure cooker on medium heat. Add the oil and mustard seeds. Once they crackle, add asafoetida,  red chillies. split urad dal, puffed chana dal, curry leaves, peanuts and cashews. Cook for 2-3 minutes until nuts are golden brown and fragrant.  Take out the tempering in a separate bowl and set aside. 

3. Drain the soaked rice and add to  pressure cooker.  Add the turmeric powder and salt.  Add the chopped carrots,  peas and  3 cups of water. Close the lid and cook on medium-high heat  4 whistles.  After that turn heat to simmer and cook for 15 minutes. Let the pressure release naturally.

4. Fluff the rice with a fork. Add the lemon juice and the reserved tempering.  Also add the chopped cilantro and mix well.

5. Lemon rice can be served warm or at room temperature.