Geethu's Kitchen - Edit Recipe: Instant Pot Lemon Rice
Editing Tips
Do NOT use double quotes " anywhere! Use
"
instead
Enclose betwwen
<del>
and
</del>
for
strikethrough
Enclose betwwen
<b>
and
</b>
for
bold
Enclose betwwen
<i>
and
</i>
for
italics
Use
<img src='img/ipot-pink.png' height='20' width='20'>
for IP icons
Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
Title
links
Ingredients
2 cups washed, rinsed rice 1 (1 and 1/2) onion (chopped), 4(6) green chilies one large bowl 4 (6)sprigs curry leaves, 2 (3) dried red chillies (broken into 3 pieces) One Small Bowl 2 (3) tsp mustard seeds, 2 (3) Tbsp urad dal, 2 (3)Tbsp chana dal one small bowl 1(1.5) tsp turmeric powder, 1 (1.5) tsp salt, 6 (9) Tbsp lemon juice Garnish with 1/4 (1/2) cup cilantro (chopped)
Steps
Saute 1 Tbsp oil and fry One Small Bowl 3 tsp mustard seeds, 3 Tbsp urad dal, 3 Tbsp chana dal and fry until dals turn light brown Add 6 sprigs curry leaves, 3 dried red chillies (broken into 3 pieces) and fry for 10 secs Add 1 1/2 onion (chopped), 6 green chilies and fry well for 5 minutes optional: Add 1 carrot (grated) and fry for 30 sec Add 1.5 tsp turmeric powder, 1.5 tsp salt, Add 3 cups washed, rinsed rice and 3.75 cups water Delay start 30 min, Pressure Cook on HIGH for 8 minutes - then NPR. After NPR, add 9 Tbsp lemon juice and mix gently optional: Garnish with 1/2 cup cilantro (chopped)
Save Recipe