Dill Rice..

I had made this Dill rice and thought of sharing it. I like the fragrance and flavour of these leaves and try to use them whenever I can. Instead of addition to a dish, I thought this time of making a rice itself with Dill in it and it turned out very good. So, here goes..

Ingredients

Basmati Rice - 1 1/2 cup
Dill leaves, chopped - 1 1/2 cup ( only the leaves, no stems)
Onions, chopped - 1 medium
Garlic, finely chopped - 3 cloves
Ginger, grated - 1/2 inch piece
Red Chilli powder - 1/2 tsp
Turmeric powder - a big pinch
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Udal Dal/Split Black gram - 1 tsp
Curry leaves - 4
Lemon Juice - 1 tsp (optional)
Garam Masala powder - 1/2 tsp
Salt - taste
Oil

Method

- Wash the rice and soak it in water.
- Meanwhile, in a non-stick pan, heat some oil, add the udad dal, mustard seeds, cumin seeds and curry leaves. Once the mustard seeds crackle, add the onions and saute till they are soft and transparent. Then add the ginger and garlic and saute.
- Then add the dill leaves, saute for a minute, add salt, turmeric powder, red chilli powder, mix well.
- Drain the water from the rice and add to the pan. Mix well with everything for a minute, then add 3 cups of water and add the garam masala and lemon juice. Check for salt.

- On medium high heat, bring to a boil. Mix the rice slowly once. Then cover the pan and cook on very low heat till done.

- Serve hot with a side of your choice.

P.S.- I served mine with Cranberry chutney and yogurt.

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