Lemon and curry leaf rice from Plenty More (page 57) by Yotam Ottolenghi

  • cinnamon sticks
  • whole cloves
  • curry leaves
  • lemons
  • basmati rice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.45 in the US edition.

  • KarinaFrancis on February 26, 2021

    I’ve only recently “discovered” curry leaves and I loved them in this rice. The only downside is the lemon at the end competes with the delicate fragrance of the curry leaves, next time I’ll just reduce it a little or leave it out.

  • TrishaCP on November 10, 2020

    I love curry leaves so this dish really worked for me. I halved the recipe but used the specified cooking time and my rice came out perfectly. (My husband was late from work so my rice soaked longer than specified-and intended. About 30 minutes total.)

  • StephEpices on November 30, 2019

    A very nice flavorful side as an alternative to plain rice. I needed to cook mine in the oven 15 minutes longer than stated. Other than that I followed the exact recipe. I believe this serves more like 6 people rather than 4.

  • Keighleyjm on February 08, 2019

    Cooked for the first time and well worth it. Wonderful flavours and an excellent crusty rice layer to fight over. Next time I’d make sure I used a smaller baking tray - the rice was a little too spread out this time.

  • Jane on November 14, 2018

    I'm not a big fan of plain rice - infusing the baked rice with lemon zest, curry leaves and cinnamon stick really elevated this. I served it with Squash with cardamom and nigella seeds, also from Plenty More. It worked very well - both as a flavor combination and that the rice could bake in the oven at the same time as the squash.

  • debkellie on May 29, 2016

    Really, really tasty.. I liked his head note, which is why I tried it. Would definitely do again. And I think it does need the butter!!

  • dinnermints on February 22, 2015

    Update: Used brown basmati rice and 3 1/4 cups of water. I didn't increase the soaking time for the rice, but baked it for 40-45min .Thirty-five min. of that was at 375, since I find his oven temps to be a bit too high sometimes (although I don't think that's the case here) - next time will keep it at 400. I used two tablespoons of butter, and next time will cut it down to one tablespoon. I'll also try decreasing the salt by 1/4 tsp. This time I used frozen curry leaves - fresh were definitely more flavorful. But overall it was still delicious.

  • tofudogg on January 15, 2015

    We made this for dinner tonight, and we all loved it. I used brown basmati and just used more water for the infusion. I also soaked the brown rice for 30 minutes instead of 15. The flavor and texture of the right was great. I do agree that the butter at the end was too much. I think I will do it with just lemon juice next time. My son, a butter fan, did love all the butter.

  • dinnermints on November 01, 2014

    I made this the regular ol' way in a pot because I prefer brown rice (and the oven was occupied) and didn't have time to experiment. Once I figure out what works for baking brown rice in the oven, I'll try this again. Probably didn't need that much butter at the end, if any.

  • Melanie on October 12, 2014

    Fantastic, will definitely make this again. Essentially, you boil some water with the herbs and spices before mixing in with the rice and baking. I loved the taste of the rice after all the flavours infused. Although I added the lemon and butter mix at the end I don't really feel that this is an essential component.

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