Rice Perfection Matters
The first essential tip from Chef Ranveer Brar is achieving perfectly cooked rice. The texture is key to great lemon rice. He advises against using leftover
rice, as fresh rice, cooked al dente, absorbs the flavors better. Always rinse your rice well before cooking to remove excess starch, which helps prevent stickiness. The correct water-to-rice ratio is crucial. Experiment with your rice cooker or stovetop method to ensure the rice is fluffy and each grain remains distinct, rather than clumping together. This foundational step guarantees a superior base for your lemon rice.
Spice Infusion Secrets
Chef Brar’s second tip focuses on the art of tempering the spices, the foundation of the rice's flavor. He suggests heating the oil or ghee thoroughly before adding the mustard seeds, urad dal, and chana dal. The mustard seeds should splutter, and the dals should turn golden brown, releasing their aroma. Next, add the asafoetida, followed by green chilies, curry leaves, and other aromatic spices. This process of tempering spices is essential to infuse the oil with flavor. This step is about awakening the aromas and allowing the flavors to meld and deepen before adding the rice.
Zesty Lemon Finishing Touch
The final tip from Chef Brar is about the final touch of the lemon and garnishing, emphasizing how it brightens the entire dish. He recommends adding lemon juice only after the rice has been cooked and mixed with the spice tempering. Adding lemon juice too early can make the rice sour, so he suggests a careful application. Freshly squeezed lemon juice is crucial. You can also incorporate a pinch of turmeric powder for colour and a little sugar to balance the tartness. Garnish with fresh coriander leaves, roasted peanuts, or cashews for a professional touch. This ensures a fresh and vibrant final product.
