Sona Masoori is a lightweight and aromatic medium-grain rice, the result of a cross combination of the rice varieties sona and mahsuri. It is grown largely in the Indian states of Andhra Pradesh, Telangana and Karnataka, and is used primarily in south Indian cuisine.
It cooks fluffy and light with a soft, non-sticky finish, which makes it an easy rice for everyday meals: steamed rice and curd rice, lemon rice and pongal, sambar and rasam.
Allow 60g per person. Soak for 10–15 minutes before cooking, then rest for 3–5 minutes before serving.
Cooking Sona Masoori Rice
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For the rice
1 cup Daawat Sona Masoori Rice
2 cups water
½ tsp salt
For the tempering
2 tbsp vegetable oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
2 tbsp peanuts
2-3 green chillies, slit
1 dried red chilli
10-12 curry leaves
¼ tsp turmeric powder
A pinch of asafoetida (hing)
For the lemon flavour
2-3 tbsp fresh lemon juice
Salt, to taste
2 tbsp fresh coriander, chopped
Method
1. Cook the rice: rinse the Sona Masoori rice well. Cook with 2 cups of water and ½ tsp salt until soft but the grains remain separate. Allow it to cool completely.
2. Prepare the tempering: heat oil in a pan. Add mustard seeds and let them splutter.
3. Add urad dal, chana dal and peanuts. Fry until golden.
4. Add green chillies, dried red chilli and curry leaves. Sauté for a few seconds.
5. Add turmeric and asafoetida. Stir briefly and switch off the heat.
6. Combine: add the cooled rice to the tempering and mix gently.
7. Add fresh lemon juice and adjust salt to taste. Mix well without breaking the rice grains.
8. Garnish with fresh coriander and let the lemon rice rest for 5-10 minutes before serving.
Tip
For the best texture, use cooled, non-sticky Sona Masoori rice and add the lemon juice after switching off the heat to retain its fresh flavour.
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