Fragrant Rice Preparation
The first essential tip from Chef Brar involves the rice itself. Begin with high-quality rice, preferably long-grain varieties like basmati. Wash the rice thoroughly
several times until the water runs clear; this removes excess starch, which can make the rice sticky. Next, cook the rice perfectly. Chef Brar suggests using the absorption method, where the rice is cooked in a specific amount of water until it's fully absorbed. For basmati rice, a common ratio is one cup of rice to one and a half cups of water. The chef also advises adding a teaspoon of oil to the water while cooking the rice. This step helps prevent the grains from clumping together and imparts a subtle shine. Once the rice is cooked, fluff it gently with a fork and let it cool slightly before proceeding to the next step. This prevents the grains from becoming mushy when mixed with other ingredients.
Tempering the Spices
The second key to restaurant-style Lemon Rice, according to Chef Brar, is the tempering process. Tempering is the method of infusing hot oil with spices, releasing their flavors before adding them to the rice. For Lemon Rice, the chef recommends using a combination of mustard seeds, urad dal (split black lentils), chana dal (split chickpeas), red chilies (dried), and curry leaves. Heat oil in a pan, and once it's hot, add the mustard seeds. When the seeds begin to splutter, add the urad dal and chana dal. Sauté these until they turn golden brown, then add the dried red chilies and curry leaves. Fry everything for a few seconds until the curry leaves become crisp and aromatic. This tempering mix is the flavorful foundation of the dish. Chef Brar emphasizes the importance of using fresh curry leaves and adjusting the spice levels to your preference.
Flavorful Finishing Touches
The final touch that Chef Brar offers is the importance of the finishing process. Once the rice and tempering are ready, combine them with the key ingredients that give the dish its flavor. Begin by adding the prepared tempering to the cooled rice. Then, add freshly squeezed lemon juice, adjusting the amount to taste. The citrus element is crucial for that tangy flavor. Next, add a generous amount of salt to taste, ensuring it is evenly distributed. Chef Brar also suggests adding a pinch of asafoetida (hing), a common Indian spice that aids digestion and adds a unique savory note. Gently mix all the ingredients until they are thoroughly combined, ensuring the rice grains remain intact. Serve the Lemon Rice hot, garnished with fresh coriander leaves, which will enhance the aroma and visual appeal.
