Ingredients: |
Ingredients: 1 ½ C Basmati Rice
2 Fresh Lemons - zested and juiced - reserving juice for later
1 T Green Chili /Serrano Pepper/ - chopped, or 1 sm Can Chopped Green Chilis
2 ½ C Water + 2 T "Better Than Bullion" Chicken Base - prepared
4 T Ghee /Indian Clarified Butter)/
½ t Black Mustard Seeds, or ½ t Dry Yellow Mustard
½ t Skinless Black Gram /Urad Dal/ (optional)
1 t Split Chickpea /Bengal Gram or Chana Dal/ (optional)
3 T Peanuts (optional)
¼ C Onion - chopped
1 T Curry Leaves - chopped, or 1 T Curry Powder
½ t Turmeric Powder
½ t Fresh Ground Ginger
½ t Salt
½ t Course Ground Black Pepper
¾ to 1 C Fresh Cilantro - rough chopped
|
Directions: |
Directions:Combine Rice, Lemon Zest, Green Chili and Chicken Broth in a rice cooker and steam for 60 minutes
With about 15-20 minutes remaining on the rice, start the following:
Heat Ghee in a medium pot over a medium-low flame
Add Mustard Seeds and roast allowing the mustard seeds to splutter
**Optionally** - for authentic "Chitranna" with the traditional "crunch" add the following ingredients:
Add Urad Dal, Chana Dal, and Peanuts and roast over simmer flame until golden brown
**Otherwise** - skip to the next step
Add chopped Onion and Curry Leaves and saute until the onion becomes translucent. Then add Turmeric, Ginger, Salt, and Black Pepper and saute allowing the spices to "bloom"
Remove from heat and add cooked Rice, Cilantro, and reserved Lemon juice, stirring gently until all ingredients are well incorporated and rice takes on the classic yellow color throughout |
Personal
Notes: |
Personal
Notes: The key to successful Indian dishes is using the right spices. And the most important step is “blooming” them...blooming just means cooking in some oil or butter (or if you’re trying to be really authentic, ghee, which is Indian clarified butter). This brings out the flavor of the spices and then enhances anything you add to them.
1. CUMIN
Many Indian curries call for this strong, aromatic spice. You can find it as seeds or toasted and ground. As for its flavor, people often describe it as “warm and earthy” as well as “slightly bitter.” Like most Indian spices, it plays well with others.
2. CORIANDER
The plant’s seeds and leaves feature in Indian cooking as a spice and also a garnish. Described by some as “nutty” and “fruity,” coriander seed is a key element in garam masala. It’s believed to settle an upset stomach and be good for digestion, too.
3. MUSTARD SEEDS
Mustard flavoring appears in cuisines around the world. Black mustard seeds are stronger in flavor than the yellow or white ones, which are used to make the yellow mustard that’s stocked in many American fridges. There’s also a brown mustard seed. For Indian meals, toss the seeds in a little hot oil until they pop and split, releasing their peppery, rich flavor. Use the oil, with the popped seeds, to flavor soups and vegetables. Put mustard seeds in a tightly sealed container and store them in a dark, cool, dry place.
4. GINGER
Fresh ginger gives delicious, peppery flavor to recipes. If you leave it exposed to room temperature, ginger spoils pretty quickly, so try this trick: Wrap a chunk of peeled ginger root tightly and store it in the freezer; you can grate what you need right into the pot.
5. GARAM MASALA
This is a blend of spices that varies according to cook and region of India, but it is a staple of Indian cooking the way that herbs de Provence functions in French cuisine. You’ll want to add this to the pan when the recipe is almost finished so the fragrant flavor doesn’t cook off or turn bitter.
6. TURMERIC
This vivid yellow spice gives many Indian dishes their characteristic color. A relative of ginger, the spice is known for its anti-inflammatory properties as well as its valuable work as a flavor and color additive in curries.
7. CINNAMON
It’s not just for apple pie. The spice adds a delicate sweetness to savory recipes as well as desserts. Ceylon cinnamon (or “true cinnamon,” seen above) is the real deal, and you pay more for it than for cassia, which is a cheaper relative also known as cinnamon. If you buy supermarket ground cinnamon, you can’t tell which type you’re getting, so it’s good to order from a company that distinguishes between the two. Cassia has a stronger, spicier flavor. Ceylon cinnamon is credited with being antioxidant-rich and good for reducing cholesterol and stabilizing blood-sugar levels—all that and great taste? It’s a win-win.
8. CARDAMOM
Cardamom is a “less is more” spice: Use with caution, or it can mask milder flavors in your dish. This is one spice you should keep in the freezer—it loses freshness quickly. Alternatively, you can buy whole pods and grind them when a recipe calls for cardamom. Chai, curries, and rice dishes all get a flavor boost from cardamom.
9. SPICY RED CHILI PEPPER
Various chile peppers rack up the heat in curries; you can adjust quantities to taste. Cayenne pepper is one type of chile pepper that’s easily sourced in supermarkets, but you can also use fresh red chile peppers if you prefer.
|
This recipe for Indian Lemon Rice (Chitranna) is from