| Method |
|
1.
|
Bring
a large pan of salted water to the boil, drain the rice and add to the
pan. |
| |
Bring
the pan back up to the boil, and then reduce the heat to a rapid |
|
|
simmer
or medium boil. |
|
|
Cook
the rice for about 10 minutes, stirring occasionally. |
|
|
You can
check if the rice is cooked by scooping out some grains and eating them.
|
|
|
It should
be al dente, if not then cook the rice for a few more minutes. |
|
|
Once
the rice is cooked, drain and place it back in the pan. Cover and set
aside. |
|
2.
|
Next
heat the oil in a deep frying pan, wok or Karahi. |
|
|
Add the
asafoetida, chillies, urad dhal, and channa dhal. |
|
|
Cook
this for 2 minutes or until the dhals have turn a golden brown colour. |
|
3.
|
Then
add the peanuts and mustard seeds. |
|
|
When
the mustard seeds start to pop, add the curry leaves and fry for 10 secs. |
|
4.
|
Add the
turmeric and mix everything well. |
|
5.
|
Now gently
add the rice using a spatula, add the lemon juice and stir everything
together. |
|
|
Take
care when mixing everything so that you do not break the long grains of
rice. |
|
|
Once
mixed, cover and rest the dish for 2 minutes so that the flavours are
absorbed into the rice. |
|
6.
|
Garnish
with the coconut and coriander. |
