Meyer Lemon Pulihora (Meyer Lemon Rice)

Recipe by Cook's Hideout

Blogging Marathon# 27: Week 1/ Day 3 Theme: Occasions - Birthday Dish: (Meyer) Lemon Pulihora Pulihora is the first dish that is made for any occasion in Andhra Pradesh. Be it a simple birthday celebration at home or a big fancy sit-down meal for a wedding, pulihoras in different avatars make their appearance. There are 2 types of pulihoras: lemon pulihora - this is the quickest and I usually make it when I don't have too much time, but still want to make something festive for an occasion. The second variety is made with tamarind -- this needs some time...

Ingredients

• 1 cup Rice ((I use sona masoori rice))
• ¼ cup lemon juice
• 2 chilies (Green - slit length wise)
• 1 ginger (" - piece, finely grated)
• 3 tbsps Peanuts
• to taste Salt
• cilantro (- chopped, for garnish)
• 1 tsp chana dal
• 1 tsp Urad dal
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 2 red chili (Dry)
• ¼ tsp Asafoetida (/ Hing)
• 10 curry leaves
• 1 star anise (- flower)
• 3 cardamom (Green)
• 4 cloves
• 1 cinnamon (" - piece)
• 2 tbsps Poppy seeds

Method

1. Make the Spice Powder: Dry roast all the ingredients listed under spice powder and grind to a powder.
2. Cook rice and set aside. Make sure that it is not mushy and the grains are separate.
3. Make Lemon Rice: Heat 2tsp oil in a pan, add all the ingredients for tempering and once the mustard seeds start to splutter, add the green chilies, ginger and peanuts. Fry for a couple of minutes.
4. Add the rice, turmeric powder and salt. Mix well.
5. Add the spice powder and lemon juice. Turn off the heat and mix well to combine.
6. Garnish with chopped cilantro and serve hot or at room temperature.

View the recipe instructions at Cook's Hideout