lemon extract variety rice (elummichaipazha rasa chitraannam)
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檸檬汁飯
ingredients
原料
| Small Rice | ½ padi | 碎米／短粒米 |
| Water | 1½ padi | 淨水 |
| Powdered Salt | ¾ palam | 鹽末 |
| Lemon Extract | 2 palam | 檸檬汁 |
| Turmeric Powder | ¼ Ru.wt | 薑黃粉 |
| Ghee | 6 palam | 酥油 |
| Red Chilli | ½ palam | 乾紅辣椒 |
| Mustard Seeds | ¼ palam | 芥菜籽 |
| Split Black Gram/ Urad Dal | ¼ palam | 印度黑豆瓣 |
| Split Bengal Gram/ Chana Dal | ½ palam | 鷹嘴豆瓣 |
| Chopped Green Chilli | ½ palam | 切碎的青辣椒 |
| Curry Leaves | ¼ palam | 咖哩葉 |
Small Rice - ½ padi 碎米／短粒米 Water - 1½ padi 淨水 Cook this rice as given in the 1st Rice recipe by distilling starch. Transfer this into a 2 padi water capacity, wide mouthed, lead coated vessel. Stir it and let it cool. 依照第1道食譜中的方法，烹煮瀝除澱粉的碎米飯。將其 轉盛到一個2 padi容水量的廣口鉛塗層容器中。拌鬆，令 其冷卻。
Powdered Salt - ¾ palam 鹽末 Put this is a vessel in which oxidation does not occur. 將其倒入一個耐氧化的容器中。
Lemon Extract - 2 palam 檸檬汁
Pour this into the vessel with salt.
將其澆入盛了鹽末的容器中。
Turmeric Powder - ¼ Ru.wt 薑黃粉 Put this also to the lemon extract and stir it. Pour this on the cooled rice and mix it such that the extract spreads throughout the rice. 將薑黃粉也倒入檸檬汁中，攪拌。將其倒在冷卻的米飯上 並混合，使檸檬汁濡濕整鍋飯。
Ghee - 6 palam 酥油 Pour this in a large vessel in which oxidation does not occur. Once it has heated up, 將其倒入一個耐氧化的大容器中。油一熱，
Red Chilli - ½ palam 乾紅辣椒 Mustard Seeds - ¼ palam 芥菜籽 Split Black Gram / Urad Dal - ¼ palam 印度黑豆瓣 Split Bengal Gram / Chana Dal - ½ palam 鷹嘴豆瓣 prepare the seasoning using the above ingredients as per recipe number 22. 依照第22道食譜使用上述食材備製調味料。 Chopped Green Chilli - ½ palam 切碎的青辣椒 Curry Leaves - ¼ palam 咖哩葉 Add these to the seasoning and slightly roast. Add the lemon mixed rice to the seasoning. Place it on the heat of live coal for 5 minutes. Then take it out. 將其添入調味料中，稍稍煸炒。將檸檬飯和入調味料中。 將鍋器置於活炭上熱5分鐘。隨後盛出。