Total Time
35mins
Prep 10 mins
Cook 25 mins

I found this on an Indian Food website and made some slight changes.

Ingredients Nutrition

Directions

  1. Rinse the rice in several changes of water and let it soak for 10 minute.
  2. Slit the chili lengthwise and seed, and then heat the oil in a heavy bottom pan. Add the mustards seeds and cook over low heat, stirring constantly for 1-2 minutes or until they give off their aroma. Add the chili and stir for 1 minute.
  3. Drain the rice.Return to the pan, add the turmeric and rice and cook, stirring constantly, for 2 minutes or until all the grains are coated. Stir the lemon rind, add the salt to taste.
  4. Pour in the boiling water and return to a boil. Reduce the heat, cover tightly, and let simmer for 10-15 minutes. Remove the pan from the heat and let stand, still covered for 5 min; stir in the chopped cilantro just before serving.
Most Helpful

5 5

This golden lemon rice recipe is really golden.
I used this as side dish, but it was soo beautiful and delicious that this came really shining!
Thanks a lot for this recipe, the lemon zest addition was really a good idea!
I added the cilatro just before serving.

5 5

This was delicious. However, do note that oil needs to be over low heat when you put the mustard seeds in. Mine was too hot, obviously, as the seeds started to pop and jump out of the pan immediately. I used some red pepper flakes rather than a whole dried chili, sauteed the rice with the rest of the ingredients and then threw everything into the rice cooker, which made for a no-stress completion of the disk. I have just a little cooker, but the larger, more powerful cookers will handle the heating of the oil and the spices right in the cooker bowl. A terrific accompaniment to our chicken this evening.

5 5

This went quite well with our Indian chicken for supper. I love lemon rice and this recipe did not fail me it. It had a nice lemon flavor, not to tart but enough that you could taste the flavor. Plus it looked lovely. Made for ZWT8.