Golden Lemon Rice

Golden Lemon Rice created by Mrs Goodall

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

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Rinse the rice in several changes of water and let it soak for 10 minute.
  • 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.
  • 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@momaphet
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@momaphet
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"I found this on an Indian Food website and made some slight changes."
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  1. Mrs Goodall
    Golden Lemon Rice Created by Mrs Goodall
    Reply
  2. Mrs Goodall
    This is a beautiful rice. I love the color and the look of the mustard seeds sprinkled throughout. I served with Butter Chicken and then had the rice by itself the next day. It was really really good. I think this recipe can be a beautiful accompaniment or stand on it's own. Thanks for posting momaphet!!! Stacy G made for Culinary Quest 2017, Himalayas
    Reply
  3. Susie D
    I made this to serve with Crunchy Curried Shrimp and was pleased with the pairing. The rice has a lovely yellow color and a mild hint of lemon. Next time I'll reserve a little of the zest to add near the end of the cook time. Thank you for sharing your recipe!
    Reply
  4. breezermom
    This was delicious! I served it with Butter Chicken and it was wonderful with it. I think it would be even better with fish. Thanks for sharing your recipe....made for CQ 2017 for the Smok'in Chefs.
    • Review photo by breezermom
    Reply
  5. duonyte
    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.
    Reply
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