Lemon rice from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

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Notes about this recipe

  • Breadcrumbs on September 05, 2011

    p. 380 Just reading the recipe name made me crave this dish and when I saw MJ called for mustard seeds and basil leaves (as an alternate to curry leaves) as well, I just knew we’d love this dish. Instead of cooking the basmati rice stovetop as MJ directs, I elected to use my rice cooker for ease of weeknight prep. Assembly was simple. Oil is heated in a large pan before adding the mustard seeds until they pop and then your basil or curry leaves. MJ then directs you to pour this over the rice however I decided to add the rice to the pan and toss to coat (just seemed more efficient). Lemon juice and rind are then stirred through. This really was wonderful. All the flavours worked beautifully together to make a fresh, summery dish. The next night I stir fried some chopped red chilies in a wok and then added the leftover rice, which I tossed to coat. I then stirred in 2 eggs and we had another wonderful meal. This is a real winner, happy to highly recommend this dish.

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