Lemon Basmati Rice Recipes

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LEMON RICE



Lemon Rice image

This is one of favourite comfort food which is so simple to make and the flavours, amazing!! Coming from a place where rice is staple diet, there are some amazing things you can do to rice to give a zing, a zang and a twist to the same white rice.

Provided by padmajakoti

Time 30m

Yield Serves 4

Number Of Ingredients 9

Basmati Rice: 2 cups( cooked in 2 cups of water and leave it cool).
1 Big lemon: Squeeze the juice and keep it aside.
2 sprigs fresh curry leaves
1 tsp each of mustard seeds, black gram lentils, yellow split lentils.
1 tsp turmeric
2 green chillies
1 inch ginger cut into very small pieces
1/4th cup groundnuts and cashewnuts(optional)
1 tbsp of sunflower oil

Steps:

  • Now take a saucepan and add tbsp of sunflower oil.
  • Add groundnuts, cashewnuts, mustard seeds, black gram and yellow split lentils and saute for 2 minutes.
  • As soon as the mustard seeds start spluttering, add green chillies, ginger pieces, curry leaves and saute for 1 minute
  • Now add turmeric and salt. Take the freshly squeezed lemon and pour the juice on and put a lid on the saucepan.
  • Switch off and mix this with rice. Serve hot or cold with a pickle or on its own.

LEMON BASMATI RICE



LEMON BASMATI RICE image

After trying basmati rice several years ago I almost don't want to go back to plain rice. There is nothing like the flavor and aroma of basmati. Recipe & photo: allrecipes.com 04-17-2016

Provided by Ellen Bales

Categories     Rice Sides

Time 30m

Number Of Ingredients 8

2 tsp canola oil
1 c basmati rice, rinsed
1 Tbsp minced fresh ginger
1 tsp finely grated lemon zest, plus additional for garnish
1-1/2 Tbsp fresh lemon juice
2 c low-sodium chicken broth
1/4 tsp salt
1/4 tsp black pepper

Steps:

  • 1. In a 2-1/2-qt. saucepan over medium heat, heat the oil until shimmering. Cook rice, ginger, and zest, stirring, until fragrant, about 1 minute.
  • 2. Stir in lemon juice, broth, salt and pepper, and bring to a boil. Reduce heat to low and simmer, covered, until liquid is absorbed, 18 to 20 minutes.
  • 3. Let stand, covered, off heat for 5 minutes. Fluff with a fork and garnish with additional zest.
  • 4. For a little kick, add a clove of minced garlic. May also substitute ground ginger for fresh.

LEMON BASMATI RICE



Lemon Basmati Rice image

A delicious and easy side dish, goes great with fish!

Provided by Ainsley_

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 6

2 teaspoons canola oil
1 cup basmati rice, rinsed
1 (2 inch) piece fresh ginger, minced
1 lemon, juiced and zested
2 cups chicken broth
salt and ground black pepper to taste

Steps:

  • Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 40.3 g, Fat 3 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 1.2 mg, Sugar 0.2 g

LEMON BASMATI RICE



Lemon Basmati Rice image

This simple recipe for lemon basmati rice is from the Martha Stewart Living Cookbook. "The Original Classics."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 5

2 cups basmati rice
Zest of 1 lemon
4 whole cardamom pods, lightly cracked (preferably green pods)
1 teaspoon coarse salt
1 cinnamon stick (3 inches long), halved crosswise

Steps:

  • Rinse rice in a sieve under cool running water. Transfer to a medium saucepan with 3 cups water. Add zest of 1/2 lemon, cardamom, salt, and cinnamon. Cover; bring to a boil. Reduce heat to low. Cook, covered, until water evaporates, 10 to 15 minutes.
  • Remove from heat, and let stand, covered 10 minutes. Use a fork to fluff rice; transfer to a serving platter. Remove cardamom pods and cinnamon sticks, if desired. Sprinkle with remaining lemon zest and serve immediately.

LEMON BASMATI RICE



Lemon Basmati Rice image

Make and share this Lemon Basmati Rice recipe from Food.com.

Provided by Renee D

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup basmati rice
3 tablespoons butter
3/4 cup onion, diced
1 1/2 teaspoons minced garlic
1 pinch cayenne
1 1/2 cups water
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced lemon zest
2 tablespoons cream
1 1/4 teaspoons salt
2 tablespoons thinly sliced chives

Steps:

  • Preheat oven to 375. Place the very well drained rice in a 1 1/2 quart baking dish. Melt the butter in a nonstick or heavy saucepan. Add the onion and sauté over medium heat until soft, about 2 minutes. Add the garlic and cook for about 30 seconds. Add the cayenne, water, lemon juice, lemon zest, cream, and salt and bring to boil. Stir it all up. Seal tightly with foil and bake for 20-25 or until the rice is tender and all the liquid is absorbed. Fluff with a fork before serving then fold in the chives.

Nutrition Facts : Calories 285.6, Fat 12.4, SaturatedFat 7.2, Cholesterol 31.2, Sodium 796.9, Carbohydrate 39.9, Fiber 2.2, Sugar 1.9, Protein 4.4

LEMON GINGER BASMATI RICE



Lemon Ginger Basmati Rice image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

3 cups basmati rice
1 teaspoon kosher salt
1 tablespoon unsalted butter
1/4 teaspoon grated fresh ginger
1/4 teaspoon lemon zest
1/4 cup chopped fresh cilantro, for garnish

Steps:

  • Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid.
  • Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving.

LEMON BASMATI RICE



Lemon Basmati Rice image

This sounds so lovely. From "In Nirmala's Kitchen". Note about black mustard seed from gourmetsleuth.com: If you don't have black mustard seed you can substitute equal quantities of other varieties such as yellow mustard seed (larger and less pungent) OR Brown mustard seeds

Provided by Stacy Goodall

Categories     Rice Sides

Time 25m

Number Of Ingredients 9

4 Tbsp vegetable oil or ghee
1 c basmati rice
1 tsp whole cumin seeds
1/2 tsp whole black mustard seeds
1/2 tsp ground ginger
1 tsp ground tumeric
3-4 curry leaves (or 1 tsp lime zest)
1 Tbsp freshly squeezed lemon juice
1/2 tsp salt

Steps:

  • 1. In a large saucepan bring 5 cups of water to a boil with 2 T of oil or ghee. Add rice to boiling water and cook until tender, about 8 minutes. Drain thoroughly, rinse with hot water and set aside.
  • 2. Heat remaining oil or ghee in a large frying pan. Add the cumin and mustard seeds. When the seeds begin to pop, add the ginger, tumeric, and curry leave or lime zest. Cook for 1 minute stirring grequently. Add the cooked rice, then the lemon juice, and stir well.
  • 3. Season to taste with salt and transfer to a bowl. Let cool completely before serving

LEMON BASMATI RICE



LEMON BASMATI RICE image

Yield 4

Number Of Ingredients 6

2 teaspoons canola oil
1 cup basmati rice, rinsed
1 (2 inch) piece fresh ginger, minced
1 lemon, juiced and zested
2 cups chicken broth
salt and ground black pepper to taste

Steps:

  • 1.Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.

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