Indian Lemon Rice with Mustard Seeds


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A delicious and different way to prepare Indian rice. This is a fresh and tasty recipe packed with flavour. It’s easy to prepare and is especially good if you have any leftover rice from another curry fest.


1 cup raw basmati rice
2 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1/2 cup raw peanuts (skinned)
1 tablespoon fresh ginger (minced)
1 teaspoon sugar
1 garlic clove (minced)
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne pepper
16 fresh curry leaves
2 green chillies (thinly sliced)
1 teaspoon salt
5 tablespoons freshly squeezed lemon juice

For guaranteed results, I have found that cooking rice as you would (should) cook pasta gives excellent results. Fill a large pan with hot water and bring to a rolling boil. Add the rice and then cook until tender but not too soft. Drain into a large seive and leave to cool completely, shaking occasionally.

Now, in a large frying pan or wok, heat the oil over a medium high heat. Add the mustard seeds and cover the pan. After about 30 seconds when all is silent add the peanuts and stir fry for 1-2 minutes until golden brown. Now reduce the heat and quickly add the ginger, sugar, garlic, turmeric, cayenne pepper, curry leaves, chillies, salt, rice and lemon juice. Add a couple of tablespoons of water and stir well. Stir for about 5 minutes to ensure all the flavours are blended before serving.

Great with delicate currys, especially my delicious Sri Lankan Fish Curry. Also works incredibly well cold as a salad type thing.


One Response

  1. mmm… nuts in the rice! the recipe looks easy enough even for someone like me with no cooking skills.

    i’ll be here at your site often checking out what else i can feed myself with!




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