lemon basmati rice
(2 ratings)
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
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4 Tbspvegetable oil or ghee
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1 cbasmati rice
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1 tspwhole cumin seeds
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1/2 tspwhole black mustard seeds
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1/2 tspground ginger
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1 tspground tumeric
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3-4curry leaves (or 1 tsp lime zest)
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1 Tbspfreshly squeezed lemon juice
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1/2 tspsalt
How To Make lemon basmati rice
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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.
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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.
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3Season to taste with salt and transfer to a bowl. Let cool completely before serving
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