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Lemon Rice

Categories: Spicy
Type: Side Dishes

This is a wonderful side dish from south India

Prep Time: prep 10 mins

Cooking Time: cook 15 mins

Serves: makes 4 servings


  • 3 tbsp vegetable oil
  • 1 tsp yellow mustard seeds
  • 6 green cardamom pods, split
  • 1 / 2 tsp ground turmeric
  • 2 dried hot red chiles, cut lengthwise
  • 1 / 2 in ( 2.5cm) piece fresh ginger, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 10 fresh or dried curry leaves
  • 3 tbsp fresh lemon juice
  • 4 cups cooked basmati rice
  • 1 / 2 cup toasted and chopped cashews
  • 2 tbsp chopped cilantro
Lemon Rice photo

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  1. Heat the oil in a large frying pan over medium heat. Add the mustard seeds, cardamom pods, turmeric, chiles, ginger, garlic, and curry leaves. Cook, stirring often, for 2 minutes, or until very aromatic.
  2. Add the lemon juice and cook for 1 minute. Add the rice and cook, stirring occasionally, for about 3 minutes, until the rice is heated and coated in the spices. Transfer to a platter, sprinkle with the cashews and cilantro, and serve hot.
  • prep 10 mins; cook 15 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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