Description
Tart currants and crunchy peanuts add a delightful twist to classic lemon rice. A perfect summer picnic dish!
Ingredients
Units
Scale
- 1 cups (237 ml) basmati rice
- 1/4 cup red currants
- 2 cups (473 ml) water
- 1/4 tsp turmeric
- 2 tbsp oil
- 1/4 cup raw peanuts
- 1 pinch hing (asafoetida)
- 1 tsp black mustard seeds
- 1 dried red chili
- 4 fresh curry leaves
- 1 lemon juice
- handful frozen fresh grated coconut
- cilantro
- salt
Instructions
- Cook the rice in a rice cooker or on the stove with water and turmeric. Add a little oil to prevent sticking. Set the cooked rice aside.
- In a small pan, heat 1 tablespoon of oil over medium heat. Add peanuts and fry until fragrant and golden brown. Set peanuts aside.
- In a wok, heat 1 tablespoon of oil over medium heat. Add a couple of mustard seeds to test the oil temperature; they should sizzle. Add the remaining mustard seeds and hing. Cover the wok and shake to prevent mustard seeds from popping out. Once they pop, add the dried red chili and curry leaves (rub the leaves beforehand to release oils). Fry for a few seconds.
- Add the cooked rice to the wok and mix well. Fry for a few minutes.
- Turn off the heat. Mix in the lemon juice and coconut. Gently mix in the peanuts, red currants, and salt to taste.
- Garnish with cilantro and a few more currants. Serve with yogurt raita.
Notes
- For a richer flavor, toast the basmati rice lightly in a dry pan before cooking.
- If fresh red currants are unavailable, substitute with 1/2 cup dried currants, rehydrating them in warm water before adding.
- To extend the shelf life, store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 10
- Sodium: 200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 8