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 Rice

Recipe by Lisa Turner 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 Print this recipe 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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