Lemon Rice

Methods

• Dry roast coriander seeds in a small non-stick pan, cool and pound in a mortar with a pestle to a coarse powder.
• Heat oil in a large non-stick pan, add mustard seeds and saute till they splutter. Add curry leaves and green chillies, mix and saute for 1 minute.
• Add ginger and peanuts, mix and saute for another minute.
• Add turmeric powder and lemon zest and take the off the heat. Add lemon juice and mix well.
• Add rice, roasted coriander powder and salt and mix thoroughly.
• Place the pan back on heat, sprinkle 2 tbsps water and mix gently. Cook for 2-3 minutes.
• Transfer into a serving bowl and serve hot with a raita of your choice.