Lemon Rice

Rice - 1 cup

Gingelly Oil - 4 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Bengal Gram Dhal - 1 tsp

Cashew nut - 1 tbsp.

Peanut - 2 tbsp.

Red Chilli - 2

Asafetida - 1/8 tsp

Curry Leaves

Turmeric - 1 tsp

Ginger - 1 tsp, grated

Green Chilli - 1, minced (optional)

Lemon - 1, juiced

Salt

Cook Rice with 2 cups Water and allow to cool down completely. Stir in 1 tsp Oil and 2 tbsp. Lemon Juice; keep aside.

Heat Gingelly Oil in a large pan.

Temper Mustard, Urad Dhal, Bengal Gram Dhal, Cashew, Peanut, Red Chilli, Asafetida and Curry Leaves.

Add Turmeric powder, Ginger and Green Chillies; give a quick stir.

Reduce heat to low and stir in cooked Rice. Squeeze in Lemon juice and give a good stir. Mix thoroughly without any lumps.

Season the Rice with required Salt and remove from heat.

Kabsa

For the Chicken and Rice:

• 4 bone-in, skin-on chicken thighs and 4 bone-in, skin-on drumsticks (about 2 1/2 pounds total)

• 5 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or same weight

• 4 teaspoons ghee or extra-virgin olive or vegetable oil

• 1 large yellow onion (10 ounces; 283 g), finely chopped

• 5 cloves garlic, minced

• 2 1/4 teaspoons finely grated fresh ginger

• 3 tablespoons (45 ml) tomato paste

• 1 tablespoon ground cumin

• 2 1/4 teaspoons ground cinnamon

• 2 teaspoons ground coriander

• 1 1/4 teaspoons ground turmeric

• 1 1/4 teaspoons ground allspice

• 1 teaspoon freshly ground black pepper

• 1/8 teaspoon ground cloves

• 4 cardamom pods

• 2 medium tomatoes (about 9 ounces; 255 g), finely chopped

• 1 large carrot (6 ounces, 170 g), peeled, cut in half crosswise, and shredded on the large holes of a box grater

• 2 bay leaves

• 1 loomi lime or 1 (3-inch) strip lime peel (see notes)

• 1 teaspoon orange zest (from 1 orange)

• 2 cups (400 g) basmati rice, rinsed until water runs clear (see notes)

• 2 1/2 cups (600 ml) water

For the Raisin-Nut Topping:

• 2 tablespoons (30 ml) extra-virgin olive oil

• 1/4 cup (45 g) golden raisins

• 3 tablespoons (35 g) slivered almonds

• 2 tablespoons (25 g) pine nuts

• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or same weight

• Daqoos, optional

• Plain whole-milk yogurt, optional

Directions

1. For the Chicken and Rice: Pat chicken thighs and drumsticks dry with paper towels. In a large bowl or plate, combine chicken with 2 1/2 teaspoons kosher salt. Mix well to combine. For better salt penetration, let chicken sit at room temperature for 30 minutes or uncovered in the refrigerator for up to 8 hours, if desired.

2. In a large Dutch oven, heat ghee or oil over medium-high heat until shimmering. Working in two batches, add chicken thighs and drumsticks, skin-side down, and cook until skin-side is golden brown, 5 to 7 minutes, lowering heat as needed if Dutch oven starts to get smoky. Transfer chicken to a large plate and set aside.

3. In now-empty Dutch oven, add onions and cook over medium heat, stirring occasionally, until lightly golden, about 5 minutes. Add garlic, ginger, tomato paste, cumin, cinnamon, coriander, turmeric, allspice, black pepper, cloves, and cardamom. Cook, stirring occasionally, until very fragrant, about 1 minute.

4. Stir in tomatoes, carrots, bay leaves, loomi lime or lime peel, and orange zest. Cook, scraping bottom of Dutch oven to loosen browned bits, until tomato mixture is jammy and starts to stick to the bottom of the pot, about 4 minutes. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 2 minutes. Add water and remaining 2 1/2 teaspoons kosher salt. Nestle chicken into water, along with any accumulated liquid, skin-side up, and bring to a boil over medium-high heat. Reduce heat to a simmer and cook, covered, over medium-low heat, until rice is tender, liquid is mostly absorbed, and bottom of rice forms a golden crust, 25 to 29 minutes, adjusting heat as needed to maintain gentle simmer. (Some grains at the very top might not appear fully hydrated.)

5. Transfer chicken to a large plate, gently fluff with two forks or wooden spoons, removing cardamom pods, bay leaves, and loomi lime or lime peel, if desired. Cover and let steam off heat until fully tender, about 10 minutes. Keep covered until ready to serve. If desired, while rice rests, adjust oven rack 6 inches from broiler element and heat broiler on high for at least 5 minutes. Transfer chicken to wire-rack-lined rimmed baking sheet, and broil chicken until spotty brown, 2 to 3 minutes.

6. For the Raisin-Nut Topping: While rice cooks, in a small skillet, heat oil over medium heat until shimmering. Add slivered almonds and cook, stirring constantly, until almonds turn very lightly golden, about 1 minute. Add pine nuts and cook, stirring constantly, until pine nuts turn lightly golden, about 1 minute. Add raisins and cook until almonds and pine nuts turn golden and raisins plump, about 1 minute. Immediately transfer to a plate or bowl to prevent further darkening. Season with salt; set aside.

7. To Serve: Transfer rice to a large serving platter and top with chicken. Pour raisin-nut mixture, along with the oil, over rice and chicken. Serve with daqoos and yogurt on the side, if desired.

Special Equipment

Box grater, large Dutch oven, small stainless-steel skillet

Chilli Garlic Prawn Rice

FOR THE PASTE

10–12 garlic cloves

1 tbsp Kashmiri chilli powder

2 tsp coriander powder

Salt to taste

Splash of water

FOR THE STIR FRY

1 tbsp oil

1 tsp mustard seeds

2 sprigs curry leaves

1 medium onion, sliced

250g prawns, diced

350g cooked shirataki rice (or 350g cooked white/basmati rice — approx. 130g raw)

Salt to taste

Fresh coriander leaves, chopped (to finish)

1.5 tbsp lemon juice (to finish)

QUICK TIP — HOW TO COOK DRY SHIRATAKI RICE (I’ve used Urban Platter) Mix 100g dry shirataki rice with equal parts water (100ml) and microwave on high for 2 minutes.

Blitz or pound the garlic, Kashmiri powder, coriander powder, salt, and a splash of water into a smooth paste.

Heat oil in a pan, splutter the mustard seeds, then add curry leaves and sliced onion. Sauté till the onion softens and turns translucent.

Add the spice paste and cook on medium for 2–3 minutes till the raw smell disappears and the oil separates.

Add the diced prawns, mix well, and cook for about a minute till they just turn opaque — don’t overdo it or they’ll go rubbery.

Add the cooked shirataki rice (or regular cooked rice), toss everything together, and let it warm through for another minute so the masala coats every grain.

Check salt, finish with chopped coriander leaves and a generous squeeze of lemon. Divide between 2 plates and serve hot.