Indian Lemon Rice
Ingredients
The rice
-
6
cups
cooked basmati or jasmine rice
The tempering oil
-
2
large
scallions
-
1
red
chilli
-
2
tablespoons
ghee
-
2
tablespoons
mustard seeds
-
6
pods
cardamom
-
6
cloves
cloves
-
1
tablespoon
coriander seeds
-
15
leaves
fresh curry
The seasoning
-
1
large
lemon
-
¾
teaspoon
turmeric powder
-
½
teaspoon
sugar, divided
-
½
teaspoon
sea salt, divided
Instructions
- Cook the rice or use leftover rice.
- Preheat the oven to 375°F.
- Prepare the tempering oil by lightly smashing coriander seeds and cardamom pods.
- Finely slice scallions and chili, then sauté in ghee until golden.
- Add mustard seeds, cardamom pods, and cloves to the pan and stir until fragrant.
- Add curry leaves and stir until wilted, then remove from heat and stir in ¼ teaspoon sugar and ¼ teaspoon salt.
- In a mixing bowl, combine lemon juice, turmeric, ¼ teaspoon salt, and ¼ teaspoon sugar.
- Add the cooked rice to the bowl and gently mix to incorporate the lemon mixture.
- Add the tempering oil to the rice and toss gently to combine.
- Spread ghee in a baking pan, add the rice, pressing down slightly.
- Bake for about 25 minutes to create a crispy bottom.
- Serve directly from the pan, keeping the rice in clumps.
Nutrition Facts (estimated)
Servings
6
Calories
224
Total fat
3.9g
Total carbohydrates
42.6g
Total protein
4g
Sodium
147.8mg
Cholesterol
7.6mg
You might also like