Lemon Rice
50 Min
DF
GF
V

Lemon Rice

Lemon rice has a long and rich history in the cuisine of southern India, with several mentions in medieval cookbooks. I encountered it first a few years ago on a visit to Bengaluru and have made several variations since. Characteristic seasonings are mustard seeds, kari leaves, peanuts or cashews, red or green chiles but the most compelling part about the dish is the refreshingly simple combination of lemon zest and juice with rice.

You can eat it on its own, with a side of plain yogurt or with a simple aromatic curry. It even tastes good cold. Here is an iteration of lemon rice with crushed cardamom and cloves adding a punch of aromatic flavor. Next week I am bringing you a recipe of Alleppey Fish, a summer fish stew with green mango, also from southern India that will pair beautifully with this lemon rice. 

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Cook Time

50 Minutes + soak time

Serves

6

Step 1
Rinse the basmati rice in tap water 2 to 3 times. Soak for a couple of hours. Drain.
Step 2
Combine the drained rice with turmeric, 2 cups of water, cardamom, cloves, lemon zest, ginger, serrano, cinnamon and sea salt in a stockpot. Bring to a boil, then cover and simmer for 7 to 8 minutes. Turn the heat off, add the lemon juice and the peas or the greens without disturbing the rice. Let the rice rest for at least 15 to 20 minutes. The vegetables will cook within the steam.
Step 3
In a small frying pan over high heat, warm the olive oil and add the mustard seeds. As soon as they pop and sizzle (which only takes a few seconds), add the kari leaves, onion and the garlic. Cook only until the onion is translucent, which should take 5 to 7 minutes. Turn the heat off and add this mixture to the rice along with the peanuts and gently stir.

1 cup basmati rice

1 teaspoon turmeric

8 to 10 whole crushed cardamom pods

1 teaspoon cloves, crushed

Zest and juice from 3 lemons (keep them separate) 

1 tablespoon peeled minced ginger

1 serrano pepper, minced (optional)

1 large cinnamon stick

1 teaspoon sea salt


1 cup green peas, minced asparagus or a combination


3 tablespoons olive or sesame oil

1 teaspoon mustard seeds

Few sprigs kari leaves, chopped

1/2 cup minced onion

1 teaspoon minced garlic

1/2 cup toasted chopped peanuts

Notes & Variations

  • To crush the cardamom and cloves, place them on a countertop and crush them with a rolling pin.
  • This recipe is open to plenty of variations – use rosemary if you do not have kari leaves. Cook the rice in ghee or coconut oil for a richer finish. If you do not have mustard seeds, use cumin or fennel seeds.
  • A cup of freshly grated coconut makes a wonderful addition to the rice.
Tags:
50 Min
DF
GF
V

NO FLAVORLESS RICE HERE.

We're all about big flavors, rice shouldn't have to be boring!

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