lemon basmati rice

(2 ratings)
Recipe by
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 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
    salt

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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