SafePlates

Ingredients

• 1 cup (240 ml) of basmati rice
• 2 cups (480 ml) of water
• Juice of 2 lemons
• Zest of 1 lemon
• 2 tablespoons (30 ml) of olive oil
• 1 teaspoon (5 ml) of mustard seeds
• 1 teaspoon (5 ml) of turmeric powder
• 1/4 teaspoon (1.25 ml) of asafoetida (hing) - optional
• 10-12 curry leaves
• 2 green chilies, finely chopped (deseed if less heat is desired)
• Salt to taste
• 2 tablespoons (30 ml) of chopped cilantro (coriander) for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps the rice to be fluffy.
2. In a medium saucepan, bring the 2 cups of water to a boil. Add the rinsed rice and a pinch of salt, then reduce the heat to low. Cover and let it simmer for about 15-18 minutes, or until all the water is absorbed and the rice is tender.
3. While the rice is cooking, heat the olive oil in a separate pan over medium heat. Add the mustard seeds and wait until they start to pop. Then, add the turmeric, asafoetida (if using), curry leaves, and chopped green chilies. Sauté for about 2-3 minutes until the mixture is fragrant.
4. Once the rice is cooked, fluff it with a fork and transfer it to a large mixing bowl. Add the lemon juice, lemon zest, and the sautéed spice mixture to the rice. Mix everything gently to combine without breaking the rice grains.
5. Taste and adjust the seasoning with salt, if necessary. Garnish with chopped cilantro before serving.
6. Serve the lemon rice warm as a delightful side dish or enjoy it as a light main course. Pair it with grilled vegetables, chicken, or fish for a complete meal.

Tip

Asafoetida (hing) is a resinous gum from the ferula plants, used primarily for its flavoring and digestive properties, especially in Indian cuisine.