Lemon Rice


  • Olive Oil
  • Butter
  • 2 cups cooked basmati rice
  • 1 tsp. whole cumin seed
  • 1 long red hot peppers
  • 1 green chili (sliced diagonally) (optional)
  • ½ tsp. turmeric
  • ½ tsp. mustard seeds
  • curry leaves (optional)
  • Cashews
  • ½ zest from lemon
  • ½ juice from lemon
  • salt


  • Cook rice according to directions
  • Add butter and olive oil to pan
  • Add cumin seed, black mustard seeds, red hot pepper, green chili and curry leaves
  • Once black seeds pop add cashews. Do not let cashews burn
  • Add turmeric once cashews turn golden burn
  • Break up rice. Add rice to pot and season with salt
  • Add lemon zest
  • Turn off heat and add lemon juice
  • Garnish with cilantro and serve

Presented by: Hemal Tailor

Date: 3/15/14


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