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Heat 60 gm (1 cup) oil and add the lemons and saute for about 10 minutes over low heat. Add fenugreek seeds, asafoetida and turmeric and the remaining oil, bring to a boil, lower the heat and cook for ...
Drain the rice and place it into a pot with the fresh water. Bring to the boil. Add the lemon juice to the water and stir thoroughly. Cover the pan with a lid before reducing the heat. Simmer ...
However, the genre of dishes called mutajjan in medieval Arab cookery has little in common with the sugar-laced rice-and-meat dish of the Indian subcontinent. For instance, one variety is spinach ...