Cherry & Dennis Helper Habitat
Indian Lemon Rice
印度檸檬飯
Recipe overview
Fluffy rice brightened with lemon and tempered curry leaves.
01
Ingredients
Main ingredients
- 300 g jasmine rice
- 480 ml water
- 2 lemons
- 60 g peanuts
- 15 curry leaves
- 2 green chillies
Seasoning
- 1 tsp mustard seeds
- 1/2 tsp turmeric
- 2 tbsp oil
- 1 tsp salt
02
Tools
- pot
- small pan
- spatula
- board
- rice cooker
- strainer
03
Steps
Step 1
Rinse and drain rice
Rinse 300 g jasmine rice until the water is clearer, then drain in a strainer.
Step 2
Cook rice with measured water
Cook the rice with 480 ml water using the normal rice-cooker cycle.
Step 3
Rest covered and fluff grains
Leave the cooked rice covered for 10 minutes, then fluff gently so the grains separate.
Step 4
Squeeze and strain lemon juice
Squeeze 2 lemons and strain out the seeds; reserve the juice for after the heat is off.
Step 5
Toast peanuts until crisp
Toast 60 g peanuts in a dry pan over low heat until fragrant and crisp, then remove before they burn.
Step 6
Heat oil in a small pan
Heat 2 tbsp oil in a small pan over medium heat until it just shimmers.
Step 7
Let mustard seeds crackle
Add 1 tsp mustard seeds, cover against splatter and heat until the seeds begin to crackle.
Step 8
Add curry leaves and sliced chillies
Add 15 curry leaves and 2 sliced green chillies; fry briefly until the leaves crisp without blackening.
Step 9
Stir in turmeric briefly
Stir in 1/2 tsp turmeric quickly and take the pan off the heat before the powder scorches.
Step 10
Fold tempering through rice
Pour the tempered oil over the cooked rice and fold gently until the grains are evenly yellow.
Step 11
Turn off heat and add lemon juice
With the heat off, add the strained lemon juice and fold again so its fresh aroma remains.
Step 12
Season with salt and serve
Season with 1 tsp salt, scatter the crisp peanuts and serve four portions.
Common mistakes
- Wet rice
- Burnt mustard seeds
- Boiled lemon juice
Tips
Cool rice slightly and add lemon off the heat.
