Turmeric Lemon Rice

Serves: 2

Make this 10 minute lemony turmeric rice. Or use other cooked grains or cauliflower. I usually use Basmati Rice or a mix of white and brown basmati. Add veggies along the way or just make the plain rice and serve in a bowl of choice. Curry leaves are available in Indian Stores or online on amazon. The fresh leaves can be frozen for months in an airtight container. Use fresh or frozen right out of the freezer.

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1.5 to 2 cups cooked rice
1 teaspoon oil (high smoke point oil like organic safflower or organic canola)
1/2 teaspoon mustard seeds, preferably black mustard seeds
8 to 10 curry leaves, fresh or frozen, whole or chopped
2 to 3 tablespoons toasted cashews or peanuts (optional)
1/2 to 3/4 teaspoon turmeric
1/3 teaspoon or more red pepper flakes flakes , or 2 broken red chilies
2 tablespoons or more lemon juice
cilantro for garnish


Cook the rice, fluff and keep aside or let the rice or other cooked grains you plan to use, come to room temp.

Heat oil in a skillet over medium heat. When the oil is hot, add mustard seeds and let them start to pop. i usually check the oil by adding 2-3 seeds. If they start to sizzle immediately or pop, the oil is ready.

Add curry leaves and wait for a few seconds. Add turmeric and red pepper flakes and mix in. Reduce heat to medium low. At this point you can add roasted nuts(cashews or peanuts) or peas or both and mix in.

Add a splash of water to reduce the temperature of the pan. then add the lemon juice.

Add in the rice and mix in well. Add salt if the cooked rice was not salted. Cook for 2 mins. Taste and adjust salt and lemon. Cover and take off heat. Let it sit for 2 mins before serving. Garnish with cilantro.

Source: veganricha.com

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