Name: Turmeric Lemon Rice Recipe – 10 Minutes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 1.5 to 2 cups cooked rice; 1 tsp oil (high smoke point oils like organic safflower or organic canola); 1/2 tsp mustard seeds (preferably black mustard seeds); 8 to 10 curry leaves (fresh or frozen, whole or chopped); 2-3 tbsp toasted cashews or peanuts (optional); 1/2 to 3/4 tsp turmeric; 1/3 tsp or more red pepper flakes (or 2 broken red chilies); 2 tbsp or more lemon juice; cilantro for garnish

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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 Veggieswith 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!
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Easy Turmeric Lemon Rice.

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