Lemon Rice

This week is February Potluck Week at I Heart Cooking Clubs (IHCC), and we are free to cook from any of our previous featured chefs' recipes. And I've chosen to cook with Madhur Jaffrey.

I love rice! So I am always on the lookout for easy rice recipes that goes well with curries, especially basmati rice. And I like the simplicity and the fresh taste of this Lemon Rice. I have cooked a few of Madhur Jaffrey's rice recipes and I like all of them. For this Lemon Rice, the rice is cooked first, and then tempered spices and herbs, are added in. Tempering is a cooking technique used in Indian cuisines, which is a process where, whole spices are first sauteed in a little oil and the whole mixture is poured into the cooked dish, in this case, the cooked rice, then stir to combine before serving. This tempered process really brings out the maximum fragrance from the spices and herbs. The only spice used for this rice dish is brown mustard seeds, which I have replaced with black mustard seeds. And the herb used, is fresh curry leaves.

Lemon Rice ; simple and easy. Makes a lovely meal with any curries and side vegetables. I have used the rice cooker to cook the rice, and it helps to keep the rice warm until its time for dinner. We had the Lemon Rice with some fish and  relish, both recipes coming up next.

And I am really excited, as I got myself two new books of Madhur Jaffrey, World Vegetarian and Curry Nation from the book sale last weekend! In total, I have four of her books! Big smile!

Lemon Rice
(adapted from "100 Essential Curries", Madhur Jaffrey)
475ml (16fl oz) measure basmati rice, washed and drained
1 teaspoon salt
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
15 fresh curry leaves (use fresh basil or holy basil leaves as an interesting substitute)
2-3 teaspoons fresh lemon juice
2 teaspoons finely grated lemon rind

Step One :

Combine the rice, salt and 700ml (1-1/4 pints) of water in a medium saucepan and bring to the boil. Cover tightly, turn the heat to very low and cook for 25 minutes.

(I used 2 cups of rice, wash and soaked in clean water for 20 minutes, drain, transfer to the rice cooker, add in 3-1/4 cups of water with 1 tsp of salt and cook as per rice cooker instructions).

Step Two :

Put the oil into a large frying pan and set over medium-high heat. When hot, add the mustard seeds. As soon as the seeds begin to pop - a matter of seconds - put in the curry leaves. Stir once, then empty the contents of the frying pan over the rice. Add the lemon juice and rind. Mix gently with a fork or slotted spoon. Mix once again when turning into a serving dish.

I am linking this post to  :

I Heart Cooking Clubs (IHCC),  for February Potluck

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Little Thumbs Up, ingredient for this month is Lemons, an event organized by Zoe of Bake For Happy Kids and Doreen of My Little Favourite D.I.Y. and hosted by Grace of Life Can Be Simple.

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Cook-Your-Books #9 hosted by Kitchen Flavours