Lemon Rice Recipe
Indian basmati rice, fresh curry leaf's, turmeric, ginger & green chillies
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Ingredients
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Basmati Rice
Tadka (Seasoning)
Finishing & Garnish
Method
Basmati Rice
- 1
Rinse and Soak
Rinse 2 cups basmati rice under cold running water until water runs almost clear to remove surface starch. Drain and soak the rice in cold water for 20–30 minutes.
- 2
Cook Rice
After soaking, drain rice. In a medium saucepan bring 3 cups water, 1 tsp salt and 1 tbsp oil or ghee to a boil. Add the drained rice, stir once to separate grains. Return to a gentle boil, then reduce heat to low, cover tightly and simmer for 12–14 minutes until rice is tender and water is absorbed. Turn off heat and let rest, covered, for 8–10 minutes. Fluff gently with a fork and keep warm.
Tadka (Seasoning)
- 3
Prepare Aromatics
While the rice soaks or cooks, slit 2 green chilies lengthwise and finely julienne or grate 1 tbsp fresh ginger. Remove any tough stems from about 12 curry leaves and rinse. If using nuts, roughly crush 2 tbsp raw peanuts or cashews.
- 4
- 5
Add Curry Leaves & Chilies
Lower heat slightly, add the 12 curry leaves and slit green chilies. Fry for 20–30 seconds until curry leaves become crisp and fragrant. Add a pinch of asafoetida if using.
- 6
Spice & Ginger
Add 1 tbsp grated ginger and 1 tsp turmeric powder. Stir for 20–30 seconds to bloom the turmeric and ginger with the oil—do not burn.
Finishing & Garnish
- 7
- 8
Add Lemon & Herbs
Drizzle 2 tbsp fresh lemon juice over the rice and add 1 tsp lemon zest if using. Sprinkle 2 tbsp chopped fresh cilantro and 1 tsp freshly ground black pepper. Taste and adjust salt or lemon as desired.
- 9
Rest & Serve
Cover the pan and let the rice sit off heat for 5 minutes to allow flavors to meld. Fluff gently once more and serve hot as a side with curries or as a light main. Optionally garnish with extra curry leaves, toasted nuts, or a few thin lemon slices.