How To make Piquant Lemon Rice
1 c Basmati white rice
2 c Water
1 ts Salt
3 tb Ghee
1/2 c Raw cashew pieces
1/2 tb Yellow split peas
1 ts Black mustard seeds
1/2 ts Turmeric
1/3 c Lemon juice
3 tb Coarsely chopped coriander
1/4 c Shredded coconut
Wash rice. Bring water to a boil. Stir in rice, salt & 1/2 tb ghee. Cover with a tight-fitting lid. Reduce heat to very low & gently simmer, no peeking, for 20 to 25 minutes. The rice should be light & fluffy & the water should be absorbed. Set side, leaving covered. Heat the remaining ghee in a small pot over a moderate heat till hot. Drop in the cashews & stir fry till golden brown. Remove with a slotted spoon & pour over rice. Cover the rice again. Raise the heat slightly & toss in the split peas & mustard seeds (you can omit the peas) & fry till the seeds turn grey & sputter. Pour the fried seeds into the rice & sprinkle with turmeric, lemon & coriander. Gently fold till well mixed. Garnish each serving with coconut. For a variation, substitute lime juice for lemon juice. Yamuna Devi, The Art of Indian Vegetarian Cooking.
How To make Piquant Lemon Rice's Videos
Sauce Piquant | EASY TO LEARN | QUICK RECIPES
Quick Recipes
My Health
Wow to How
quickrecipes, kitchen, vantilly, foodfacorty, streetfood
Zesty Lime Chicken And Black Bean Rice
FULL RECIPE:
Here is what you'll need!
Zesty Chicken Black Bean and Rice
Servings: 4
INGREDIENTS
4 chicken thighs
1 cup white rice
1½ cups chicken broth
2 tablespoons olive oil
½ onion, diced
4 cloves garlic, minced
½ cilantro, chopped
1 can black beans, drained
1 lime
Salt, to taste
Pepper, to taste
PREPARATION
Season both sides of the chicken thighs with salt and pepper.
In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
Take the chicken out and add the onions and cook until they’re translucent, about 5 minutes. Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
Pour in the chicken stock, add the garlic and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime.
Enjoy!
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
Boogie Days
Licensed via Warner Chappell Production Music Inc.
Created by
ATOMIC BONELESS WINGS! ????
Extremely hot wings
#shorts #short
4 DELICIEUSES RECETTES DE RIZ POUR ACCOMPAGNER VOS PLATS -- facile et rapide
Variez l'accompagnement de vos plats avec ces 4 delicieuses recettes de riz, aux horizons differents. Facile et rapide, vous ne ferez plus la gueule devant votre assiette.
Bon appetit, et n'oubliez pas de vous abonner, et d'activer la cloche???? pour ne rater aucune recette !
????Découvrez mon 1er LIVRE DE CUISINE Recettes autour du monde ????
????️Disponible en ligne et en librairie (fnac, cultura, independants et amazon)????️
????
Plus de recettes FOOD IS LOVE :
▶ 4 marinades pour le poulet :
▶ 4 sauces pour les pâtes :
▶ 3 Milkshakes pour le dessert :
▶ 4 Sodas pour se rafraichir :
Me suivre :
▶ S'abonner :
▶ Me suivre sur Instagram :
▶ Me suivre sur facebook :
Mon materiel de cuisine (liens affiliés) :
▶ Mon couvercle universel :
▶ Mon presse ail :
▶ Mon zesteur/rape à fromage :
▶ Ma poele en fonte :
▶ Ma poele à crepe :
▶ Ma cocotte Le Creuset :
▶ Ma cocotte en fonte pyrex :
▶ Mon hachoir electrique (nouveau modele)
▶ Mon couteau santoku :
▶ Mon couteau à desosser :
▶ Mon fusil à aiguiser :
▶ Mes gants anti chaleur :
▶ Mes verres à bec pyrex :
▶ Mon thermometre de cuisine :
▶ Ma plaque de cuisson :
La musique :
▶ Walking in the Sky - Nico Staf
▶ Walk into Paradise - Carmen María and Edu Espinal
-------------------------------------------------------------
Ingredients
Riz 1 à la Mexicaine
1 verre de riz basmati
1.5 ou 2 verres d'eau
2 CAC de tomate concentrée
1/2 CAC de bouillon
1/4 CAC de cumin
1/4 CAC de piment
1 feuille de laurier
sel, poivre
Riz 2 à la Libanaise
1 verre de riz basmati
1/2 verre de vermicelle
2 verres d'eau
15gr de beurre
1 CAC d'huile d'olive
1 gousse d'ail
1/2 CAC de thym
Sel
Riz 3 à la Coréenne
200 à 250gr de riz jasmin cuit
2 jaunes d'oeufs
1/2 oignon
1 CAS d'huile vegetale
1 CAC de sauce soja
1cm de gingembre
sel, poivre
Riz 4 à l'italienne
1 verre de riz arborio
1/2 oignon
1 gousse d'ail
100gr de champignons
le jus d'1/2 citron
80 cl de bouillon de volaille ou boeuf
Parmesan
sel, poivre
huile d'olive
Lemon Chicken And Rice Stir-Fry | Working Women's Kitchen | Sanjeev Kapoor Khazana
Spiked with lots of zesty lemon juice, this delectable chicken stir-fry rice is a good substitute to use leftover rice. Now its worth giving a try.
LEMON CHICKEN AND RICE STIR FRY
Ingredients
3 cups cooked Basmati rice
2 tablespoons lemon juice
2 boneless chicken breasts
Salt to taste
1½ teaspoons soy sauce
1 tablespoon oil
1 tablespoon chopped garlic
½ inch ginger, finely chopped
1 teaspoon chopped fresh red chillies + for garnishing
1 medium onion, sliced
2 teaspoons sesame oil
1 tablespoon butter
Chopped spring onion greens for garnishing
Method
1. Cut chicken breast into thin strips. Add salt, 1 teaspoon soy sauce and 1 tablespoon lemon juice and mix well.
2. Heat oil in a non-stick pan. Add marinated chicken strips, toss and cook till ¾th done.
3. Add garlic, ginger, 1 teaspoon red chillies and onion and sauté for 2 minutes.
4. Add remaining soy sauce and mix. Add rice and sesame oil and toss. Add butter, remaining lemon juice and salt, mix and cook for 1-2 minutes.
5. Serve hot garnished with spring onion greens and red chillies.
Click to Subscribe:
Best cooked in Wonderchef Kitchenware. Buy Now on :
Facebook :
Twitter :
#sanjeevkapoor
Piquant Lemon Rice - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Piquant Lemon Rice Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 c : Raw Cashew Pieces
1 c : Basmati White Rice
1 ts : Salt
1 ts : Black Mustard Seeds
3 tb : Ghee
3 tb : Coarsely Chopped Coriander
2 c : Water
1/3 c : Lemon Juice
1/2 ts : Turmeric
1/2 tb : Yellow Split Peas
1/4 c : Shredded Coconut