Lemon Basmati Rice

Stacy Goodall


This sounds so lovely. From "In Nirmala's Kitchen".

Note about black mustard seed from gourmetsleuth.com: If you don't have black mustard seed you can substitute equal quantities of other varieties such as yellow mustard seed (larger and less pungent)
OR Brown mustard seeds


★★★★★ 2 votes

10 Min
15 Min
Stove Top


  • 4 Tbsp
    vegetable oil or ghee
  • 1 c
    basmati rice
  • 1 tsp
    whole cumin seeds
  • 1/2 tsp
    whole black mustard seeds
  • 1/2 tsp
    ground ginger
  • 1 tsp
    ground tumeric
  • 3-4
    curry leaves (or 1 tsp lime zest)
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1/2 tsp

How to Make Lemon Basmati Rice


  1. In a large saucepan bring 5 cups of water to a boil with 2 T of oil or ghee. Add rice to boiling water and cook until tender, about 8 minutes. Drain thoroughly, rinse with hot water and set aside.
  2. Heat remaining oil or ghee in a large frying pan. Add the cumin and mustard seeds. When the seeds begin to pop, add the ginger, tumeric, and curry leave or lime zest. Cook for 1 minute stirring grequently. Add the cooked rice, then the lemon juice, and stir well.
  3. Season to taste with salt and transfer to a bowl. Let cool completely before serving

Printable Recipe Card

About Lemon Basmati Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Indian

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