Lemon Rice

Lemon Rice in Martahi

Yield: 2 and 1/2 cup
Time: 10 minutes

Ingredients:
2 and 1/2 cup leftover rice
2 tsp pure Ghee
1/2 tsp cumin seeds
1/8 to 1/4 tsp Asafoetida
1/2 tsp grated Ginger
4 to 6 Curry leaves
1/4 cup Peanuts
1/2 tsp Urad dal
3 Dry red chilies
1 and 1/2 tbsp lemon juice
Salt to taste
Cilantro, finely chopped

Method:
1) Gently fluff the rice to separate grains. Also, remove rice lumps if any. Add lemon juice and salt, mix nicely.
2) Heat ghee in a wok. Add peanuts and roast over medium low heat until color changes to light brown. Then add cumin, asafoetida, ginger, curry leaves, urad dal and red chilies. Saute well and add cooked rice. Stir nicely with wooden spatula. Garnish with cilantro and serve hot.
Other left over rice recipe - Fried Rice and other Rice recipes

Note:
If you want to make lemon rice of fresh cooked rice, make it very fluffy and not gluey. Each rice grain should be separate. Spread this cooked rice in a big plate for about 10 minutes to cools down and refrigerate for 30 minutes. This will help to keep the rice grain separated and after stir-frying rice will taste better.