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Condiments & Sides

3 qt Mini Duo/ Condiments & Sides/ Instant Pot Magic/ Under 30 minutes/ Vegetarian

Kale and Mango Slaw with Chickpeas

kale mango slaw with chickpeas

kale mango slaw with chickpeasKale and Mango Slaw with Chickpeas is a hot favorite dish in my home currently. It screams SPRING, in looks as well as flavor. I lightly sauté my favorite kale slaw mix (from Trader Joe’s), with chickpeas, juicy mango, and top it with crunchy slivered almonds. All the flavors come together really well in the end. My family enjoys it as a side with Jamaican Jerk Chicken, Mediterranean Lamb Chops and Black Pepper Shrimp, and, leftovers make for a delicious power-packed lunch.

Customize it: I use cooked chickpeas in this recipe. You can use canned, or pre-cooked chickpeas. I typically, pressure cook about a cup of chickpeas for 30 minutes in my Instant Pot,  and use them in different recipes throughout the week. Chickpeas add a nice earthy and creamy flavor, and, boost the protein and fiber content of any dish. That being said, you can choose to use other kinds of beans instead, like black beans, kidney beans, or, skip them entirely to make a simple kale and mango slaw. The same goes for soycutash too. I personally, love the contrast of flavors that soycutash brings to this slaw, with the sweet corn, crunchy edamame and juicy peppers. But, you can use frozen corn or peas instead, or, skip it entirely. On another note, I have used mango in this recipe since I love the combination of kale and mango. You can easily switch that with a pear or a juicy granny smith apple too.

kale mango slaw with chickpeasOne-Skillet Wonder: The easy of putting this slaw together is a big bonus for me. Everything happens in one skillet, so no extra dishes to wash! I sauté cooked chickpeas in cumin and paprika, add soycutash and saute it till it thaws. Then add the Kale slaw mix, salt and vinegar, and sauté it for 30 seconds, and turn off the heat. Add chopped mango, garnish with roasted slivered almonds, and just like that, this nutrition packed slaw is ready!

Here’s how to make Kale & Mango Slaw with Chickpeas:

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3 qt Mini Duo/ Beginners / Weeknight/ Condiments & Sides/ Instant Pot Magic/ Under 30 minutes/ Vegetarian

Instant Pot Spinach Rice/ Palak Rice (Spinach Pilaf)

Spinach rice, palak pulao, instant pot spinach pilaf, garam masala kitchenAromatic basmati rice cooked with buttery soft spinach in homemade ghee, that’s what makes this simple side, so flavorful and hearty! Spinach Rice, or Palak (spinach) Pulav (rice pilaf), is a popular vegetarian side, where long-grain Basmati rice is cooked with fresh spinach, and seasoned with cumin seeds, garam masala (Indian spice blend) and ground coriander. This dish is finished with a light squeeze of lime and it tastes divine, just by itself. I like to add a few cashews or slivered almonds to spinach rice, they add a nice texture and contrast to the creamy spinach and the soft fluffy rice.

Flavor Variation: By switching a couple of ingredients, you can make Greek-style spinach rice, called Spanakorizo, using this recipe. That’s pronounced as span-a-ko-reezo. Now, try saying that 10 times fast 🙂 Turns out, this combination is a very popular side-dish in greek cuisine. Typically flavored with fresh dill, lemon zest and juice, this flavor-packed dish goes really well with a mediterranean themed menu. I pair it with these Lamb Chops, or my Mediterranean Chicken and everyone loves it in my home. The recipe for Spanakorizo is listed in the ingredient list.

Spinach-rice-paneer-makhani, garam masala kitchenServing suggestion: Spinach rice goes really well with most Indian curries. My personal favorite pairings are with Butter ChickenChicken Tikka MasalaPaneer Tikka Masala and Paneer Butter Masala (Paneer Makhani). My local Trader Joe’s carries both these combinations in their frozen entrée section as well :-). There’s something about this combination that makes it blend so well. The buttery spinach compliments the rich curry in all these dishes.

Spinach rice, palak pulao, instant pot spinach pilaf, garam masala kitchenStove-top Recipe: In this recipe, I’ve made the Spinach pilaf in my electric pressure cooker, Instant Pot, but this recipe can very easily be made on the stove-top too. Here’s how: Heat a heavy bottom sauce pan on medium-high heat. Follow the instructions to saute everything, add rice, seasonings, water. Bring to a boil and cover the pot. Reduce heat to medium and cook for 10 minutes. Fluff rice with a fork, add lime juice and mix. Let it sit, uncovered, for 5 minutes before serving.

 

Instant Pot Spinach Rice/ Palak Rice (Spinach Pilaf)

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Serves: makes 3 cups cooked rice Cooking Time: 6 mins Manual/PC, NPR 5

Ingredients

  • 1 cup Basmati rice, rinsed 2-3 times, soaked for 20 mins if possible
  • 2 teaspoons ghee or butter
  • 1 teaspoon Cumin Seeds
  • 1 small onion or 2 shallots, thinly sliced or chopped
  • 1 tablespoon crushed/grated ginger & garlic (1/2 inch ginger + 3 cloves garlic)
  • 6oz bag of baby spinach, chopped fine
  • 2-3 tablespoons fresh chopped cilantro
  • 2 tablespoons Cashews or Blanched Slivered Almonds
  • 3/4 teaspoon salt (adjust to taste)
  • 1/2 teaspoon Garam Masala, homemade or Store-bought
  • 1/4-1/2 teaspoon Red Chili Powder
  • 1 teaspoon Ground Coriander
  • 1 cup water
  • Juice of 1/2 lime, about 1 teaspoon, to be added after cooking

  • Make it GREEK style (SPANAKORIZO)
  • 1 cup Basmati rice, rinsed 2-3 times, soaked for 20 mins if possible
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 small onion or 2 shallots, thinly sliced or chopped
  • 3 cloves garlic, fine chopped or grated
  • 6oz bag of baby spinach, chopped fine
  • 1/4 cup fresh chopped dill
  • Zest of 1 lemon
  • 2 tablespoons Blanched Slivered Almonds(optional)
  • 3/4 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon Ground Cumin
  • 1 cup water
  • Juice of 1 small lemon, about 2 teaspoons, to be added after cooking

Instructions

1

Rinse rice 2-3 times, till water runs clear. If you have the time, soak it for 20 minutes. Rinse and drain before using.

2

Heat ghee on SAUTE mode. Add cumin seeds and wait for them to sizzle, about 15-20 seconds. Add chopped onions and cashews and saute for 30 seconds. If you're adding curry leaves and green chilies, you can add them with the onions. Add crushed or grated, ginger & garlic, and saute another 30 seconds.

3

Add chopped spinach and cilantro and saute for about a minute, till the spinach wilts. See video for clarity. Add rinsed and drained rice and saute another minute. Add spices and water, stir well. Close lid. Cancel SAUTE. Set pressure valve to 'Sealing' position. Cook on Manual or Pressure Cook for 6 minutes.

4

Wait 5 minutes before manually releasing the pressure, by turning the valve to venting position (NPR 5). Open the lid after the pin drops. Fluff rice with a fork. Let it sit uncovered for 5 minutes. Squeeze in the juice of half a lime and mix it gently.

 

3 qt Mini Duo/ Beginners / Weeknight/ Condiments & Sides/ Fill-it, Shut-it, Forget-it/ Instant Pot Magic/ Under 30 minutes/ Vegetarian

Saffron Rice/ Saffron Rice Pilaf

Saffron-rIce-Pilaf-Garam Masala KitchenAromatic and nutty basmati rice cooked in a Saffron infused broth. This easy and popular side compliments so many dishes around the world. Saffron is a spice that is derived from the core of a flower called, saffron crocus. Each strand of saffron has to be carefully extracted by hand, which makes it the world’s most expensive spice (by weight). That being said, most recipes call for a pinch or two of saffron, so if you invest in a small box, it’ll last a long time.

Instant pot Chicken Biryani- Garam Masala KitchenSaffron adds a deep floral fragrance along with a golden-yellow to a light-crimson color to dishes, depending on the quantity used. The best way to bring out the flavor of Saffron, is to soak it in a warm liquid, like water or milk. In Indian cuisine, Saffron is used in many rice preparations, both sweet and savory. An extremely popular savory meat & rice pilaf, which uses saffron, is Biryani. It is also used in many desserts, like Rava Kesari (Semolina Pudding) and Kheer (Rice Pudding).

Pairing Suggestions: I find Saffron Rice Pilaf to be a pretty versatile side. It goes well with many Indian curries, like Butter Chicken, Lamb Korma, Paneer Tikka Masala, etc, and, pairs beautifully with mediterranean spiced proteins like Chicken Shawarma, or Falafel.  I’ve made this recipe with Jasmine rice many times, and it works great with that as well.

Saffron-rIce-Pilaf-Garam Masala KitchenIn this recipe, I have cooked saffron rice in my electric pressure cooker, Instant Pot , but it can be prepared in any pressure cooker, a rice cooker, microwave, or even on the stove-top. Here are a few tried and tested ways:

Stove-top: Rinse 1 cup of rice 2-3 times, till water runs clear. If you have the time, soak it for 15 minutes, that results in fluffy rice. For one cup of rice, bring 2 cups of water to a boil. Add rinsed and drained rice, salt, ghee or oil, slivered almonds (optional), and saffron, that has been soaking in warm water (see how-to instructions in recipe card). Bring the water to a boil, reduce the heat to medium, cover and cook for 10-12 minutes, till you reach your desired texture.

Microwave: Rinse 1 cup of rice 2-3 times, till water runs clear. If you have the time, soak it for 15 minutes, that results in fluffy rice. In a microwave safe bowl, add drained rice, 2 cups of water (for 1 cup rice),  and all other ingredients, and cook it at “rice” mode.

Saffron Rice/ Saffron Rice Pilaf

Print Recipe
Serves: 3-4 Cooking Time: 6 mins Manual, NPR 10

Ingredients

  • 1 cup Basmati Rice (or Jasmine Rice)
  • 1 cup water
  • 1/2 teaspoon salt
  • 1 teaspoon ghee or oil
  • 1/2 teaspoon Saffron, soaked in 1 tablespoon hot water (I microwave saffron and water for 20-30 seconds)
  • 2 tablespoon Slivered Almonds (optional)
  • Other optional ingredients
  • 1 tablespoon Cashews
  • 1 tablespoons Raisins

Instructions

1

Prep: Rinse 1 cup of rice 2-3 times, till water runs clear. If you have the time, soak it for 15 minutes, that results in fluffy rice. Take 1/2 teaspoon of saffron in a microwave safe bowl, Using a teaspoon, break down the stems into smaller pieces. Add 1 tablespoon hot water to it, or, add cold water and microwave it for 20-30 seconds. Saffron rice can be prepared two ways in the Instant Pot- Direct pot, or Pot-in-Pot. Here are both ways:

2

Main Pot Add rinsed and drained rice and all other ingredients in the inner pot. Close lid. Set valve to sealing position. Cook on Manual/Pressure Cook for 6 minutes, OR, Rice mode, which defaults to 12 minutes.

3

Pot-in-Pot Add all ingredients in any oven safe container. Add 1 cup water, or the recommended quantity, to your inner pot. Place trivet and place the rice bowl on top of that. Close lid. Set valve to sealing position. Cook on Manual/Pressure Cook for 6 minutes, OR, Rice mode, which defaults to 12 minutes.

4

Wait 10 minutes before manually releasing the pressure (NPR 10). Open lid after pin drops. Using a fork, carefully fluff the rice. Serve with your favorite entree!

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Condiments & Sides/ Under 30 minutes

Homemade Garam Masala Recipe

Garam Masala Recipe, Garam masala KitchenGaram Masala is a fragrant blend of locally grown spices from the Indian subcontinent, similar in concept to the French herb de Provence or Chinese five-spice powder. Since the climate and soil-type varies all over India, the basic composition of this blend differs by region. Plus, almost every household customizes it based on their taste preference. To make garam masala, whole spices are lightly toasted to release their flavor and aroma. Then, they are cooled and ground to a fine consistency. If stored in a cool and dry place, garam masala stays fresh for months.

This blend is my grandmother’s recipe for Garam Masala. Most of my curry and Indian recipes on this blog call for garam masala as one of the main flavoring components. Some traditional Indian recipes ask for whole garam masala (spices), which has to be fished out before serving. I prefer to use this blend instead.

Homemade garam masala beats store-bought any day. But for busier times, I always have a store-bought back-up in my pantry. I have tried many brands and find the Frontier Garam Masala blend to be a close substitute. I feel it’s well-balanced and no single spice overpowers the others.

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Condiments & Sides/ Under 30 minutes/ Vegetarian

Makki Ki Roti (Seasoned Cornmeal Flatbread)

Makki ki Roti, Garam Masala KitchenMakki ki Roti is a popular punjabi flat bread made from corn flour and generally served with Sarson Ka Saag. Fine yellow cornmeal is seasoned with salt, red chili powder, carom seeds (ajwain) and coriander powder. Using warm water, the cornmeal is kneaded into a semi-soft dough. And then flatbreads are rolled out using a small portion of this dough. The earthy flavors of this roti make this a perfect accompaniment for sarson ka saag.

Variations in recipe: Just like any traditional dish, every family has their own spin on it. My family has a few of them. Just like my grandmother, my mom would always make Makki ki Roti with seasoned cornmeal, nothing else added. One of my aunts adds freshly chopped fenugreek leaves to the dough. My mother-in-law always added shredded diakon-radish to her dough in addition to freshly chopped cilantro. I loved her version the best. To me, the radish acts as a great binder for the dough, plus enhances the flavor of this Roti so much. It goes so well with the creamy Sarson ka Saag.


Cornmeal/Flour: Makki ki Roti is made with fine-ground cornmeal or cornflour. This taste and consistency is close to the Mexican corn flour that is used for making corn tortillas. This flour has a very earthy and subtle sweet taste that makes it unique, which is why substituting any other flour may not give you the same results. You can find this flour at any Indian grocery store, or on amazon. Here is a picture of one of the brands that I like.

 

Flatbread making: The process of flattening the flatbread often intimidates people. It looked impossible to me. For the longest time, I thought that was something only Moms could make, and, that it was an art that one needed to master. And then I saw my mother-in-law make them one day. Since that day, I firmly believe, that you can science your way out of recipes, and make them work! I realized that, the consistency of the dough makes it tough to roll out, because it sticks and crumbles on you. So, I cut open a large ziplock bag, place the dough in between the two sides, and, use a heavy fry pan to press down on the dough a couple of times, till it becomes flat. Then, simply peel off the flatbread from the ziplock and place it on a hot griddle for cooking. As simple as that! Watch the video above and you’ll see how easy this process is.

Sarson ka Saag, Garam Masala KitchenServing Suggestion: Makki ki Roti is traditionally served with Sarson ka SaagHere is the recipe for creamy Sarson ka Saag. If for any reason, you cannot make makki ki roti, a close substitute would be stone-ground corn tortillas from your local supermarket, or, handmade corn tortillas from your favorite taqueria. To elevate the tortillas to another level, lightly grease a fry-pan, brush the corn tortillas with a little ghee, sprinkle a little cayenne on top, and lightly toast them. The end result gets pretty close to the classic Makki ki Roti. Serve this combo with some Sweet and Spicy lemon Pickle and you’ll thank me!

Makki Ki Roti (Seasoned Cornmeal Flatbread)

Print Recipe
Serves: Makes 8 Rotis Cooking Time: 30 minutes

Ingredients

  • 2 cups Corn Meal/Flour , sifted
  • 1 teaspoon salt
  • 1/2 teaspoon Carom/Ajwain Seeds
  • 1/2 teaspoon Red Chili Powder
  • 1 cup grated diakon radish (optional)
  • 1/4 cup chopped cilantro or fenugreek or spinach
  • 3 tablespoons ghee/malted butter
  • about 1 cup warm water (adjust while kneading)

Instructions

1

Make the dough In a large mixing bowl, mix in sifted cornmeal, salt, carom seeds and red chili powder. Add grated radish and cilantro and mix with a fork. Using a few tablespoons of warm water at a time, knead gently into a soft dough. Knead the melted ghee into the dough and divide the dough into 8 equal portions. Roll out those 8 portions into individual dough balls, about 2 inches in diameter.

2

Make Makki Rotis/Flatbreads To make rotis, cut open a gallon size ziploc bag on two ends and spread it open (like a book). Brush both inner sides with water. Wet your palms and gently flatten the dough ball with you fingers. Place the in the center of the ziplock and cover with the other side. Using a heavy bottom fry-pan, press down on the dough 2-3 times, till you have an even thickness flatbread.

3

Cook the Makki Roti Heat a skillet on medium-high heat. Peel off the roti from the ziplock and place it on the hot skillet. Cook for about 30 seconds, till it turns a shade darker. Flip it. Brush a little ghee on the other side and flip after 30 seconds. Repeat the process on the other side and cook till the flatbread turns golden in color.

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3 qt Mini Duo/ Beginners / Weeknight/ Chicken, Seafood & Meat/ Condiments & Sides/ Instant Pot Magic/ Low Carb/ Under 30 minutes/ Vegetarian

‘Everything But The Kitchen Sink’ Pasta Sauce (Instant Pot)

Pasta sauce- Garam Masala KitchenThe Everything But The Kitchen Sink Pasta Sauce is exactly what it sounds like, it’s got a ton of veggies, aromatics, meat, cheese and tomatoes! I’ve always got a jar of this chunky, delicious and super healthy sauce in my freezer. I make this sauce to clean up my fridge, when leftovers of veggies and cheese start piling up. It’s a great sauce to make when you’re short on an ingredient or two. You can easily skip the meat and make a vegetarian version of this hearty sauce.

Plenty of veggie choices: The choices are endless with this sauce. You can pretty much add any veggies you have lying around. Here are some that I have used successfully- mushrooms, celery, eggplant, zucchini, squash, carrots, cabbage, onions, garlic, spring onions, leeks, chives, spinach, kale, turnips and peppers.

instant pot pasta sauce, garam masala kitchenPlenty of meat choices: As with veggies, you can add any meat or a combinations of meats that you have on hand. I have tried making this sauce with all kinds of ground meat and sausage, chopped cooked sausage, leftover mortadella,  salami, shredded chicken, bacon and prosciutto.

Choices for Sauce: I typically have a can of crushed or diced tomatoes in my pantry. If I’m using diced, I like to puree it a little with my hand blender before adding to the pot. I also keep a jar of my preferred marinara sauce, which also works great in this sauce. If you have any leftover tomatoes to use, just throw them in there, finely chopped, and they’ll blend in well.

Kid-Friendly: This is a great sauce to sneak in a ton of veggies in a pasta sauce. If your little one is picky about chunks of veggies, pulse each vegetable a few extra times in the food processor, then increase the cook time to 5-6 minutes. The veggies will almost dissolve in the sauce, and no one will ever know 😉

Instant Pot Lasagna Ravioli Lasagna

Ravioli Lasagna

Serving suggestion: I always make a big batch of this sauce. This works great with a simple boiled pasta; makes a great lasagna, as a pizza sauce with some fresh or shredded mozzarella and hand-torn-basil; for meatball sandwiches.

Stove-Top Method: This sauce can be easily cooked in a big stock pot or sauce pot. Follow all steps and cover and cook on medium-heat,  for about 12-15 minutes, stirring every 3-4 minutes. Continue Reading…

3 qt Mini Duo/ Condiments & Sides/ Fill-it, Shut-it, Forget-it/ Instant Pot Magic/ Under 30 minutes/ Vegetarian

Matar Chaat/Mutter Chaat – Pigeon Peas Dip (Instant Pot)

Pigeon-Peas-Dip, instant pot recipes

Pigeon-Peas-Dip, instant pot recipesMatar chaat / Mutter Chaat or Pigeon Peas Dip  is one of the most popular street food you’ll find in New Delhi. This quick and tasty dish is served as a chaat (snack), and also makes for a fulfilling meal when served with a side of Naan or Kulcha.

Pigeon Peas belong to the family of legumes, and carry the same great advantages of being high in fiber and protein.  They are somewhat similar in looks to Chickpeas or Garbanzo Beans.  There are two varieties of Pigeon peas,  white (more like beige), and green. I prefer the taste of the white ones as they tend to be more on the creamier side. Just like chickpeas, Pigeon Peas also have to be rehydrated before cooking. Soaking them overnight allows them to rehydrate and also fastens the cooking process. I cook these in my electrical pressure cooker, Instant Pot, and they are perfect when cooked for 15 minutes on the Bean/Chili mode.

Once they are cooked, here’s what I do: Continue Reading…

Condiments & Sides/ Under 30 minutes/ Vegetarian

No-Fry Onion-Spinach Pakora (Gluten-Free No-Fry Indian Fritters)

No-Fry-Pakora-Fritters, Garam Masala Kitchen

No-Fry-Pakora-Fritters, Garam Masala KitchenCrispy, golden brown and irresistible, Onion-Spinach Pakoras or Fritters, are an extremely popular snack in Indian cuisine. Pakoras are basically fritters where onions, or other vegetables, are coated in a chickpeas flour or gram flour batter, seasoned with Indian spices and deep-fried. They are a popular street food as well as a great tea-time snack, especially during the monsoons. As with any popular food item, there are a zillion variations of this recipe. Pakoras are typically served with sweet & spicy condiments like ketchup, cilantro chutney or Date-Imli chutney.

No fry pakoras, fritters, garam masala kitchenSince the batter is made with chick-pea or gram flour, this recipe is gluten-free and, it doesn’t call for any dairy products, making it dairy- free too. While nothing beats the deep-fried golden brown crunch of pakoras, I like to make healthier versions of my family’s most enjoyed recipes. So, I decided to pan-fry them instead of deep-frying, using this Stuffed Pancake Pan.  The key to making them crispy is putting the right amount of oil to pan-fry them . Not only are they really delicious and crispy, they are also much easier to make vs. the traditional method. I don’t have to set up the deep-frying wok, heat the oil, nor do I have to later clean up all that. Making Pakoras in this pan is as simple as making pancakes! Seriously! Using this method, making pakoras for Punjabi Kadhi is super easy.  I use this pan to make my No-Fry Dahi Bhalle too!

Here’s how to make these yummy No-Fry Onion-Spinach Pakoras: Continue Reading…

3 qt Mini Duo/ Condiments & Sides/ Instant Pot Magic/ Under 30 minutes/ Vegetarian

Easy Tzatziki Sauce- A Great Party Dip

Tzatziki sauce dip, Instant Pot yogurt, Garam Masala KitchenTzatziki is a creamy and delicious Mediterranean sauce or a dip that is seasoned with salt, lime juice, garlic and in some cases, paprika! It’s a great party dip, which can be made very easily and ahead of time. You can pair it with assorted vegetables like cucumbers, cherry tomatoes, peppers,  carrots, snow peas etc. You can even cut up pita bread in four or more slices, and use that for dipping as well.

Tzatziki is typically made with Greek yogurt, which is a thicker yogurt as compared to the regular one. But feel free to use any yogurt that you like. If your yogurt isn’t thick to begin with, be sure to squeeze out the extra juice from the grated cucumber. I make this dip a lot with my homemade yogurt that I make in my pressure cooker, Instant Pot. The consistency of my homemade yogurt is in between of a greek yogurt and regular one, so, using two paper towels,  I squeeze out some juices from the grated cucumber and the result is perfect!

This is how simple it is to put it together:

Tzatziki sauce dip, Instant Pot yogurt, Garam Masala Kitchen

Plain Yogurt

Tzatziki sauce dip, Instant Pot yogurt, Garam Masala Kitchen

Grated cucumber

Tzatziki sauce dip, Instant Pot yogurt, Garam Masala Kitchen

Chopped mint

 

 

 

 

 

 

 

Tzatziki sauce dip, Instant Pot yogurt, Garam Masala Kitchen

Lime juice

Tzatziki sauce dip, Instant Pot yogurt, Garam Masala Kitchen

Garlic and spices

Tzatziki sauce dip, Instant Pot yogurt, Garam Masala Kitchen

Mix together and Done!

 

 

 

 

 

 

 

 

 

 

 

Greek recipes, garam masala kitchenI always make Tzatziki sauce whenever I make Chicken Shawarma. I make a greek salad and humus, get some store-bought Pita bread and we enjoy our Greek Feast! My kids love dipping their Shawarma wrap in the Tzatziki!

 

 

 

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3 qt Mini Duo/ Beginners / Weeknight/ Condiments & Sides/ Instant Pot Magic/ Under 30 minutes/ Vegetarian

Lemon Rice in Instant Pot / Pressure Cooker

Instant pot Lemon-Rice Pressure cooker Lemon Rice– fluffy grains of aromatic Basmati rice, flavored with mustard seeds and fresh lemon juice- this satisfying side is the perfect accompaniment to any protein you’re making.

Lemon rice pairs very well with Indian, middle-eastern or Greek entrees. I like to serve it with grilled chicken and vegetables, or with Lamb Chops, Salmon Tikki, Chicken Kebab etc. Pair it with a side of grilled or oven-roasted vegetables and you have a perfectly balanced meal in under 30 minutes.

Options: I like to make this recipe with long grain Basmati Rice, but this can work with Jasmine Rice as well. This recipe is traditionally made with split black gram lentils (urad), but sometimes, I skip that and add chopped cashews or almonds instead and it turns out great.

I usually make Lemon rice in my programmable pressure cooker, Instant Pot 6 Qt, but this dish can be made on the stove-top too. Here are the instructions:

Stove-Top: Rinse rice 2-3 times till the water runs clear. Drain and keep aside. Do the same with split lentils. Heat a sauce pot on medium-high heat. Wait till it’s hot, and add ghee/butter or oil. Add mustard seeds and split black gram lentils (urad). When the mustard seeds splutter, add green chilis, drained rice and spices. Add fried onions (optional). Saute for 1 minutes. Add water and bring to a boil. Reduce heat to medium, cover the pan and cook for 10-12 minutes. Turn off the heat, open lid, fluff up the rice with a fork. Add fresh lemon juice and mix well. That’s it! Continue Reading…