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Indian Lemon Rice

Indian Lemon Rice is a fragrant and delicious dish perfect to make from left over plain rice!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course: Dinner, Lunch
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 6 Cup White Rice cooked
  • 1 Bunch Scallions
  • 2 Tablespoon Unsalted Butter
  • 2 Tablespoon Mustard Seeds
  • 6 Cardamom Pods
  • 6 Cloves
  • 1 Teaspoon Coriander Seeds
  • 10 Fresh Curry Leaves
  • 1 Lemon zested and juiced
  • ¾ Teaspoon Turmeric Powder
  • ½ Teaspoon Sugar
  • ½ Teaspoon Salt

Method
 

  1. Preheat the oven to 375 degrees Fahrenheit.
  2.  Using a mortar and pestle, lightly smash the coriander seeds and cardamom pods until they are slightly open.
  3. Finely slice the scallions and sauté over medium to high heat in the butter until the scallions turn golden and almost transparent.
  4. Reduce the heat and add mustard seeds, cardamom pods, and cloves.
  5. Add curry leaves to the pan and cook until the leaves are gently wilted.
  6. Stir in ¼ teaspoon sugar and ¼ teaspoon salt.
  7. In a large mixing bowl, mix together the juice of the lemon, turmeric, ¼ teaspoon salt, and ¼ teaspoon sugar. Stir until the sugar is dissolved.
  8. Add in the cooked rice and stir until the spice mixture is evenly distributed throughout the rice. Taste to make sure the lemon and salt are at the right balance.
  9. Add the scallion mixture to the mixing bowl and toss until just combined.
  10. In a skillet, spread 1 teaspoon of butter evenly across the bottom. Place 2 cup of rice into the pan and gently press the rice down into the butter. Add the remaining rice.
  11. Bake for 25 minutes
  12. Enjoy!!

Notes

This is a dish you can serve directly from the pan!