Turmeric Lemon Rice

Cook Time

Prep Time

Serves

4-6

Cook Time

Prep Time

Serves

4-6

INGREDIENTS

1.5 - 2 cups	Cooked rice
1 tsp	Oil high smoke point oils like organic safflower or organic canola
1/2 tsp	Mustard 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 tsp	BMC Turmeric Powder (Haldi)
1/3 tsp	Red pepper flakes
2	Broken red chilies
2 tbsp	Lemon juice
1 tsp	Cilantro 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.

BAWA MASALA COMPANY

B-11, Lawrence Road, Industrial Area, New Delhi - 110 035

BAWA MASALA COMPANY

B-11, Lawrence Road, Industrial Area, New Delhi - 110 035

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