Vivek Singh’s delicious lemon basmati rice is an easy, flavour-packed side dish – perfect for an Indian feast! Pair it with this succulent lamb shank curry for the ultimate takeaway at home.
Created by Vivek himself to celebrate The Cinnamon Club’s 20th anniversary.
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Ingredients
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- ½ tsp white urad dal
- 10-12 fresh curry leaves
- ½ tsp ground turmeric
- Juice 2 lemons
- 1 tsp salt
- ½ tsp sugar (optional)
- 400g (cooked weight) cooked and cooled basmati rice
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Method
- Heat the oil in a large frying pan over a medium heat. When hot, add the mustard seeds and both dals (if using) and let them crackle. When they start turning golden, add the curry leaves.
- Sprinkle in a little water, then stir in the turmeric (the water will prevent the turmeric burning).
- Add the lemon juice, salt and sugar (if using), followed by the rice. Mix gently to combine until reheated, being careful not to break the rice grains.
Nutrition
- 176kcals Calories
- 6.6g (0.5g saturated) Fat
- 3.4g Protein
- 25.6g (0.4g sugars) Carbs
- 0.6g Fibre
- 1.2g Salt
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