Turmeric Lemon Rice Recipe. 10 minute Golden Rice with turmeric, lemon and mustard seeds. Indian Lemon Rice. Use cooked brown rice, quinoa, millet or couscous or cauliflower rice for variation. Easy side. Vegan Gluten-free Soy-free Recipe. Pin this post.

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This super easy flavorful rice is a great side with simple dals, veggie curries or anything really. I posted a bowl with the Mango Dal, Bengali Veggies with the turmeric rice last week and got many requests for the turmeric lemon rice recipe. So here goes.

TGIF! Make this 10 minute lemony turmeric rice. Or use other cooked grains or cauliflower. I usually use Basmati Rice or a mix of white and brown basmati. Add veggies along the way or just make the plain rice and serve in a bowl of choice. Use up the left-over rice. Curry leaves are available in Indian Stores or online on amazon. The fresh leaves can be frozen for months in an airtight container. Use fresh or frozen right out of the freezer.

Heat the oil. Once the oil is hot, add mustard seeds and let them really start to pop. If the mustard seeds don’t pop, they don’t release their amazing flavor into the food. This is one of the reasons, people often want to add more spices and flavors to the food, esp Indian food, as it feels like there isn’t enough in the dish. If the recipes call for roasting the spices with or without oil, the spices need to be roasted well for the flavor to really bloom into the dish. See video below and notice those popping mustard seeds!



Easy Turmeric Lemon Rice.



Served below with Mango Toor Dal, Easy Bengali Gobi Aloo, some Khakhra(Indian crackers).

More Indian recipes from the blog

Print Recipe 5 from 9 votes Turmeric Lemon Rice Recipe Turmeric Lemon Rice Recipe. Golden Rice with turmeric, lemon and mustard seeds. Use cooked brown rice, quinoa, millet or couscous or cauliflower rice for variation. Easy side.Indian lemon turmeric rice. Vegan Gluten-free Soy-free Recipe Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Servings: 2 Calories: 240 kcal Author: Vegan Richa Ingredients 1.5 to 2 cups ( 237 g ) cooked rice

1 tsp oil high smoke point oils like organic safflower or organic canola

1/2 tsp ( 0.5 tsp ) mustard seeds preferably black mustard seeds

8 to 10 curry leaves fresh or frozen, whole or chopped

2-3 tbsp ( 2 tbsp ) toasted cashews or peanuts optional

1/2 to 3/4 tsp turmeric

1/3 tsp ( 0.33 tsp ) or more red pepper flakes or 2 broken red chilies

2 tbsp or more lemon juice

cilantro for garnish Instructions Cook the rice, fluff and keep aside or let the rice or other cooked grains you plan to use, come to room temp.

Heat oil in a skillet over medium heat. When the oil is hot, add mustard seeds and let them start to pop. i usually check the oil by adding 2-3 seeds. If they start to sizzle immediately or pop, the oil is ready.

Add curry leaves and wait for a few seconds. Add turmeric and 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.

Add a splash of water to reduce the temperature of the pan. then add the lemon juice.

Add in the rice and mix in well. Add salt if the cooked rice was not salted. Cook for 2 mins. Taste and adjust salt and lemon. Cover and take off heat. Let it sit for 2 mins before serving. Garnish with cilantro. Video Notes If using cauliflower rice (grated cauliflower), cover and let the cauliflower cook & steam at the last step over medium heat for 5 to 7 minutes or until the cauliflower is cooked to preference. Nutritional values based on one serving Nutrition Nutrition Facts Turmeric Lemon Rice Recipe Amount Per Serving (1 g) Calories 240 Calories from Fat 63 % Daily Value* Fat 7g 11% Saturated Fat 1g 6% Sodium 8mg 0% Potassium 107mg 3% Carbohydrates 38g 13% Sugar 1g 1% Protein 5g 10% Vitamin A 250IU 5% Vitamin C 85.8mg 104% Calcium 28mg 3% Iron 1.1mg 6% * Percent Daily Values are based on a 2000 calorie diet.

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