How To make Piquant Lemon Rice
1 c Basmati white rice
2 c Water
1 ts Salt
3 tb Ghee
1/2 c Raw cashew pieces
1/2 tb Yellow split peas
1 ts Black mustard seeds
1/2 ts Turmeric
1/3 c Lemon juice
3 tb Coarsely chopped coriander
1/4 c Shredded coconut
Wash rice. Bring water to a boil. Stir in rice, salt & 1/2 tb ghee. Cover with a tight-fitting lid. Reduce heat to very low & gently simmer, no peeking, for 20 to 25 minutes. The rice should be light & fluffy & the water should be absorbed. Set side, leaving covered. Heat the remaining ghee in a small pot over a moderate heat till hot. Drop in the cashews & stir fry till golden brown. Remove with a slotted spoon & pour over rice. Cover the rice again. Raise the heat slightly & toss in the split peas & mustard seeds (you can omit the peas) & fry till the seeds turn grey & sputter. Pour the fried seeds into the rice & sprinkle with turmeric, lemon & coriander. Gently fold till well mixed. Garnish each serving with coconut. For a variation, substitute lime juice for lemon juice. Yamuna Devi, The Art of Indian Vegetarian Cooking.
How To make Piquant Lemon Rice's Videos
How To Make Puliyogare Rice | South Indian Style Puliodharai Rice | Tamarind Rice Recipe | Ruchi
Puliyogare Rice Recipe | Puliyora Rice | Karnataka Style Puliyogare | Poliogare Rice | Puliodharai Recipe | Traditional Recipe | Rice Recipe | Instant Puliyogare Rice | Easy Rice Recipe | Puliyogare Powder | Iyengar Puliyogare Rice | Kannada Recipe | Puli Sadam | Quick & Easy | Rajshri Food
Learn how to make Puliyogare Rice at home with our Chef Ruchi Bharani
Puliyogare Rice Ingredients:
- 1 tsp Oil
- 2 tbsp Yellow Split Chickpeas (Chana Dal)
- 1 tsp Mustard Seeds
- 4 Kashmiri Red Chillies
- 2 Dry Red Chillies
- 1 & 1/2 tsp Cumin Seeds
- 1 & 1/2 tbsp Coriander Seeds
- 1/2 tsp Fenugreek Seeds
- 1 & 1/2 tsp Black Sesame Seeds
- 1 tsp Asafoetida
- 2 tsp Oil
- 3 tbsp Yellow Split Chickpeas (Chana Dal)
- 1 & 1/2 tbsp Split White Lentils
- 1/2 cup Peanuts
- 2 Dry Red Chillies
- 10-12 Curry Leaves
- 3 tbsp Tamarind Pulp
- 1/2 cup Water
- 1 tbsp Jaggery
- Salt(as per taste)
- 1/2 cup Rice (boiled)
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Pulihoraa (puli means tangy or sour in South Indian languages), Puliyodarai, Puliyogare , Pulinchooru or simply Kokum Rice or Tamarind Rice is a common rice preparation in the South Indian states of Andhra Pradesh, Telangana, Karnataka, Kerala and Tamil Nadu . Puli in puliyodarai can be translated as sour taste, referring to the characterizing use of kokum or tamarind as one of the main ingredients.
The Tamarind Rice is prepared with tamarind and jaggery cooked in oil and mixed with rice along with spices and curry leaves. It remains fresh till two days. So, many South Indian travellers carry the prepared tamarind rice at the time of long journeys
Puliyodarai / Pulihoraa is usually cooked on special occasions and festive days. It is presented to God as part of prayers known as prasadam in most of the south Indian temples as well as south Indian homes; In temples devotees queue to get it after darshana. |
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ATOMIC BONELESS WINGS! ????
Extremely hot wings
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Piquant Lemon Rice - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Piquant Lemon Rice Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 c : Raw Cashew Pieces
1 c : Basmati White Rice
1 ts : Salt
1 ts : Black Mustard Seeds
3 tb : Ghee
3 tb : Coarsely Chopped Coriander
2 c : Water
1/3 c : Lemon Juice
1/2 ts : Turmeric
1/2 tb : Yellow Split Peas
1/4 c : Shredded Coconut
How to Cook - Sauce Piquant
#cooking #venison #foodie
In this Video, we'll walk through how to prepare and cook the creole dish, sauce piquant. The meat portion is up to the preference of the cook, but in this case, we use venison and chicken.
Ingredients
4lbs meat
28oz crushed tomatoes
6oz tomato paste
1 cup green pepper
1 cup celery
2 cups onion
6 cups hot water
green onion for garnish
cajun seasoning to taste
hot sauce to taste
Serve with rice.
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Zesty Lime Chicken And Black Bean Rice
FULL RECIPE:
Here is what you'll need!
Zesty Chicken Black Bean and Rice
Servings: 4
INGREDIENTS
4 chicken thighs
1 cup white rice
1½ cups chicken broth
2 tablespoons olive oil
½ onion, diced
4 cloves garlic, minced
½ cilantro, chopped
1 can black beans, drained
1 lime
Salt, to taste
Pepper, to taste
PREPARATION
Season both sides of the chicken thighs with salt and pepper.
In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
Take the chicken out and add the onions and cook until they’re translucent, about 5 minutes. Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
Pour in the chicken stock, add the garlic and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime.
Enjoy!
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Creamy Cajun Shrimp | Quick & Easy
Hey guys! This is a quick video showing you how I make my Creamy Cajun Shrimp. This dish can be used as a side dish, mixed with your favorite pasta, or even be used as a steak topper.
Enjoy!
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Rasta Pasta
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Ingredients
1 package of shrimp
¼ tsp salt
¼ tsp black pepper
¼ lemon pepper seasoning
½ tsp garlic powder
¼ tsp onion powder
1 tsp paprika
1 tsp seafood seasoning
2 tbsp oil
2 tbsp butter
4 cloves garlic chopped
½ onion chopped
1 sweet pepper (any colour)
¼ cup white wine
1 chicken bouillon cube
1 ½ cups cream
2 tbsp Cajun seasoning
2 tsp paprika
Parsley