Turmeric Lemon Rice
Cook Time
20
Prep Time
5
Serves
4-6
Cook Time
20
Prep Time
5
Serves
4-6
INGREDIENTS
1.5 - 2 cupsCooked rice
1 tspOil high smoke point oils like organic safflower or organic canola
1/2 tspMustard seeds preferably black mustard seeds
8 to 10 Curry leaves fresh or frozen, whole or chopped
2-3 tbsp Toasted cashews or peanuts optional
1/2 - 3/4 tspBMC Turmeric Powder (Haldi)
1/3 tspRed pepper flakes
2Broken red chilies
2 tbspLemon juice
1 tspCilantro for garnish
PREPARATION
Step 1
Cook the rice, fluff and keep aside or let the rice or other cooked
Step 2
Grains you plan to use, come to room temp.
Step 3
Heat oil in a skillet over medium heat. When the oil is hot, add mustard
Step 4
Seeds and let them start to pop. I usually check the oil by adding 2-3
Step 5
Seeds. If they start to sizzle immediately or pop, the oil is ready.
Step 6
Add curry leaves and wait for a few seconds. Add BMC Turmeric Powder and
Step 7
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.
Step 8
Add a splash of water to reduce the temperature of the pan, then add the lemon juice
Step 9
Add a splash of water to reduce the temperature of the pan, then add
Step 10
Add in the rice and mix in well. Add salt if the cooked rice was not salted.
Step 11
Cook for 2 mins. Taste and adjust salt and lemon. Cover and take off heat.
Step 12
Let it sit for 2 mins before serving. Garnish with cilantro.