Lemon and Ginger Rice

Name: Lemon and Ginger Rice
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 1 sprig curry leaves; 2 green chillies slit in half lengthways; 1 tbsp ghee; pinch turmeric; 1 tsp ghee; salt; 1 tsp urad dal; 1 tsp chana dal; ½ tsp mustard seeds; pinch asafoetida; 2.5 cm (1 inch) piece fresh ginger finely sliced into julienne strips; 2 lemons juiced, plus zest of 1; 400 g (14 oz) basmati rice

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

This may sound like a cure for colds, and it may well be effective as one. If it is, that’s a bonus. I like it because it’s a highly flavoured, aromatic side dish that’s the perfect accompaniment for many fish and vegetable dishes, as well as Meatballs in a Green Sauce.

Ingredients

400 g (14 oz) basmati rice
2 lemons juiced, plus zest of

Asia
India
Side dish
Vegetarian
Gluten-free

Method

Wash the rice in hot water, rinse it several times in cold water to remove as much starch as possible, then soak in cold water, with some salt, for at least 30 minutes. Drain.

Combine 700 ml (1¼ pints