lemon basmati rice
Updated on Aug 5, 2017
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
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 4 tablespoons vegetable oil or ghee
- 1 cup basmati rice
- 1 teaspoon whole cumin seeds
- 1/2 teaspoon whole black mustard seeds
- 1/2 teaspoon ground ginger
- 1 teaspoon ground tumeric
- 3-4 - curry leaves (or 1 tsp lime zest)
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon salt
How To Make lemon basmati rice
-
Step 1In 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.
-
Step 2Heat 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.
-
Step 3Season to taste with salt and transfer to a bowl. Let cool completely before serving
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