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lemon basmati rice

(2 ratings)
Recipe by
Stacy Goodall

This sounds so lovely. From "In Nirmala's Kitchen". Note about black mustard seed from 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 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For lemon basmati rice

  • 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

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