Indian Lemon Rice Recipe

This is the basmati rice I used.

Look at how thin and long it is.

Wash the rice thoroughly in 2-3 changes of water and let it soak for 15-20 minutes.

This steps are important for any recipe that uses basmati rice.

Drain the rice well using a sieve.

Prepare the spices so they are within easy reach, cinnamon stick, mustard seeds, and cumin.

In a saucepan, bring 1.5 cups of water to a boil, adding salt and turmeric for a more vibrant yellow color and flavor.

In a small saucepan (I used a cast iron pan), heat the oil.

Add cinnamon, mustard seeds, and cumin. When the mustard seeds start popping, cover with a lid to prevent them from spilling out.

Once the popping stops, immediately add the rice, stirring periodically for about 5 minutes.

While the rice is cooking, simmer the turmeric water, reduce to a low heat, and gradually add a bit of the boiled water.

Take caution with adding hot water as it may splatter due to the intense heat.

Stir until the rice and water reach a boil.

Then reduce to low heat, cover with a lid, and simmer for about 15 minutes until all water is absorbed.

Note: Do not stir the rice during cooking as steam channels form, enabling uniform cooking, stirring will disrupt them.

Once the water is absorbed, uncover and drizzle with the juice of half a lemon.

Dot the top with chopped butter.

Cover with a lid, let simmer for another 2 minutes, then turn off the heat.

It's best to leave it covered for an additional 10-15 minutes to blend the flavors well.

Before serving, remove the cinnamon stick, gently fluff with a fork, and plate. The result is fluffy, fragrant rice with separated grains.

If you lack some spices initially, it will still taste great, but adding cinnamon really elevates this rice garnish.

Enjoy!