Lemon Rice
30 min422 kcal 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1Rinse basmati rice under cold water until the water runs clear. Soak in water for 20 minutes, then drain.
- 2Heat a heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter.
- 3Add chopped curry leaves and sauté until fragrant and slightly crisp.
- 4Add chopped green chilies and sauté for 30 seconds until they soften.
- 5Add the drained rice and stir gently to coat with the tempering. Cook for 2 minutes, stirring occasionally.
- 6Pour in 400 ml of water and add salt to taste. Stir once.
- 7Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until rice is fully cooked and water is absorbed.
- 8Remove from heat. Let it sit covered for 5 minutes. Fluff gently with a fork.
- 9Squeeze the juice of 1 lemon over the rice. Mix well to combine.
- 10Gently fold in chopped fresh coriander. Serve warm.
Frequently asked
Lemon Rice has about 422 kcal per serving — roughly 14g protein, 93g carbs, and 2g fat.
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Lemon Rice is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
