Lemon-laced rice


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Naranga Choru is very popular all over India. Its mild flavour makes it a good accompaniment to any spicy curry and it makes a change from plain basmati rice. The dish also looks beautiful, with a pale yellow background providing the perfect foil for black mustard seeds, curry leaves and roasted cashew nuts. The cashew nuts add both taste and texture, and the crunch adds an extra dimension to the rice.


  • 225 g/8 oz/ cups basmati rice
  • 10 ml/2 tbsp sunflower oil or olive oil
  • 2.5 ml/½ tsp black mustard seeds
  • 10–12 curry leaves
  • 25 g/1 oz cashew nuts, broken
  • 2.5 ml/½ tsp ground turmeric
  • 5 ml/1 tsp salt, or to taste
  • 30 ml/2 tbsp lemon juice


  1. Wash and rinse the rice two or three times in cold water, or until the water runs clear. Soak for 15–20 minutes, then rinse and drain it in a sieve. Heat the oil in a nonstick pan over a medium heat.

  2. When the oil is hot, add the mustard seeds, curry leaves and cashew nuts to the pan. Let them sizzle in the hot oil for 15–20 seconds, until aromatic.

  3. Add the rice, turmeric and salt to the pan. Stir-fry for 2–3 minutes, then add 475 ml/16fl oz/2 cups hot water and the lemon juice. Stir once, bring to the boil and continue to boil for about 2 minutes. Cover the pan tightly, reduce the heat and simmer gently for an additional 7–8 minutes.

  4. Remove the pan from the heat and leave to stand, for 6–7 minutes. Fork through and serve as an accompaniment to any curry.

Per portion Energy 345kcal/1440kJ; Protein 6.9g; Carbohydrate 57.4g, of which sugars 0.4g; Fat 9.5g, of which saturates 1.4g; Cholesterol 0mg; Calcium 22mg; Fibre 0.2g; Sodium 20mg.