Simple Lemon and Curry Leaf Rice

Simple Lemon and Curry Leaf Rice

Curry leaves, lemon and black mustard seeds give this rice dish an inviting delicate flavor and aroma. It's a great accompaniment to rich curries. I served this with mung beans and paneer cheese.


Simple Lemon and Curry Leaf RiceSimple Lemon and Curry Leaf Rice
Recipe by
Cuisine: Indian
Published on April 8, 2007

Curry leaves, lemon and black mustard seeds add delicate and fragrant flavors to this simple and delicious side rice dish

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Ingredients:
  • 1 cup white basmati rice
  • 2 cups water
  • 1/2 teaspoon sea salt
  • juice from 1 lemon (3 tablespoons)
  • 1 tablespoon ghee or butter and oil
  • 1 teaspoon black mustard seeds
  • 10 fresh curry leaves or a generous handful of dried curry leaves
  • 1 teaspoon lemon zest
Instructions:
  • Rinse the rice under cold running water and add to a medium saucepan. Cover with 2 cups of water and let soak for 2 hours.

  • Add the salt and half the lemon juice to the rice and bring to a boil. Immediately reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and set aside.

  • Heat the ghee or butter and oil in a frying pan over medium-high heat. Toss in the mustard seeds. As soon as the seeds begin to pop and splutter — about 30 seconds — add the curry leaves, quickly stir, and add the contents of the pan to the rice. Add the zest and remaining lemon juice and gently mix with a fork to combine the ingredients. Serve hot.

Makes 4 servings

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