Lemon basmati rice

Lemon basmati rice
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min

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.

 

Nutrition: per serving

Calories
176kcals
Fat
6.6g (0.5g saturated)
Protein
3.4g
Carbohydrates
25.6g (0.4g sugars)
Fibre
0.6g
Salt
1.2g
Calories
176kcals
Fat
6.6g (0.5g saturated)
Protein
3.4g
Carbohydrates
25.6g (0.4g sugars)
Fibre
0.6g
Salt
1.2g

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

Method

  1. 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.
  2. Sprinkle in a little water, then stir in the turmeric (the water will prevent the turmeric burning).
  3. 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.

delicious. tips

  1. Chana dal and urad dal are types of de-husked lentil. They’re available in some supermarkets and from health food stores. Or use any dried lentils you can get hold of.

Recipe By

Vivek Singh

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