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lemon rice

Lemon rice

A super-simple way to liven up plain rice

lemon rice

25 mins

Super easy

serves 4

nutrition per serving

555

Calories


19.7g

Fat


2.3g

Saturates


0.3g

Sugars


22g

Protein


83.4g

Carbs


of an adult’s reference intake


Recipe From

Happy Days with the Naked Chef

Happy Days with the Naked Chef

Ingredients

455g/1lb basmati rice

5 tablespoons vegetable oil

2 tablespoons mustard seeds

2 teaspoons urad dhal (small dried split peas)

1 handful of curry leaves

rind and juice of 2 lemons

1 bunch of fresh coriander, chopped

sea salt and freshly ground black pepper

Method

This zesty, fragrant rice is the business with a curry – it's great spiced up with extra chilli too

  1. I've always wanted to know how Indian and Thai chefs make tasty rice. This is a great way to liven up plain rice but feel free to take it a step further by adding turmeric, like my Indian friend Das. Or hot it up with a little chilli powder. You can also fry some broken nuts, scramble in some eggs, try any ideas or flavours that you think are apt.
  2. Throw the rice into boiling water, cook for 10 minutes and drain.
  3. Heat the oil in a small frying pan, over a medium heat. Add the mustard seeds and as they begin to pop add the urad dhal, curry leaves and strips of lemon rind (remove these with a vegetable peeler). Leave to cook for 1 minute until the urad dhal and lemon peel are lightly coloured.
  4. Add the drained steaming rice to a bowl and pour over the cooked spices, lemon juice and chopped coriander. Season to taste. Serve with a good curry.

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