Ingredients

  • 1.5 √† 2 Tassen ( 237 g ) riz cuit
  • 1 cc huile huiles √† point de fum√©e √©lev√© comme le carthame biologique ou le canola biologique
  • 1/2 < span class = "wprm-recipe-ingredients-unit"> TL ( 0.5 cc ) Grains of Mustard preference of black mustard grains
  • 8 to 10 < / span> curry feuilles frais ou congel√©, entier ou hach√©
  • 2-3 Cuill√®re √† Soupe ( 2 cuill√®re √† soupe ) < / span> noix de cajou ou grilled cacao facult atif
  • 1/2 √† 3/4 tsp Curcuma < / a>
  • 1/3 cc ( 0.33 tsp ) or more red pepper flakes or 2 red peppers discarded < / li>
  • 2 cuill√®re √† soupe ou plus de jus de citron
  • coriander for garnish
  • Preparation

  • < li id="wprm-recipe-27450-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    Heat the oil in a pan over medium-high heat. When the oil is hot, add the mustard seeds and let them pop. I usually check the oil by adding 2-3 seeds. If they start sizzling or popping immediately, the oil is ready.
  • Add the curry leaves and wait a few seconds. Add turmeric and red pepper flakes and mix. Reduce heat to medium-low. At this point you can add toasted nuts (cashews or peanuts) or peas or both and mix.
  • Add some water to reduce the temperature of the pan. then add the lemon juice.
  • Add the rice and mix well. Add salt if cooked rice was unsalted. cook for 2 minutes. Salt and lemon to taste and adjust. Cover and remove from stove. Let stand 2 minutes before serving. Garnish with coriander.
  • Similar Posts