Lemon Curry Rice Recipes

SOUTH INDIAN LEMON RICE

Steps:

• Gather the ingredients.
• Gently roast and then coarsely grind the coriander seeds into powder. Set aside.
• Heat the oil in a pan and add the mustard seeds , curry leaves, and green chiles. Fry the mixture until the splattering stops.
• Add the ginger and peanuts. Fry the mixture for another minute.
• Add the turmeric powder and turn off the burner.
• Add the lemon juice and mix well.
• Add the rice, roasted coriander powder, and salt to taste and mix thoroughly. Enjoy.

LEMON CURRY RICE

Steps:

• Heat the broth, and lemon juice in a medium saucepan until boiling.
• Add the rice, stir, and turn heat to low.
• Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
• Remove pan from heat.
• Stir in lemon peel, curry powder, garlic salt and pepper.
• Cover and let sit for 10 minutes.
• Fluff rice lightly with fork and sprinkle with the toasted almonds and ginger.

COURGETTE CURRY WITH LEMON RICE

Steps:

• Heat the oil in a large frying pan and fry the ginger for 3 mins. Stir in the cumin seeds, chillies and garlic and cook briefly, then add the potatoes, ground coriander and turmeric, and stir well. Tip in the tomatoes, tomato purée and stock, then add the cinnamon, cover, and leave to simmer for 5 mins.
• Stir in the courgettes, then cover and cook for 10-12 mins until the courgettes are tender rather than soft. Stir in the fresh coriander.
• Meanwhile, heat the oil in a pan and stir in the mustard seeds, if using, and cook until you hear them pop. Stir in the rice, turmeric and curry leaves, if using, then pour in 1 litre boiling water. Simmer, covered, for 15 mins, then add the chickpeas and lemon juice, cover once again, and cook for 10 mins more until the water has been absorbed and the rice is tender.