Lemon Basmati Rice Recipes

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.

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.

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.

Steps:

• Rinse rice in a sieve under cool running water. Transfer to a medium saucepan with 3 1/2 cups water. Add the zest of 1 lemon, cardamom, salt, and cinnamon. Cover; bring to a boil. Reduce to a simmer. Cook, covered, until water evaporates, about 10 minutes.
• Turn off the heat, and let stand, covered, 5 minutes. Use a fork to fluff the rice, and transfer to a serving platter, remove cardamom and cinnamon if desired, and sprinkle with remaining lemon zest.

Steps:

• Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
• Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
• Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
• Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
• Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
• You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.

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.

Steps:

• Rinse rice well. Bring to a boil 2 cups of water,salt, lemon juice & rind, bay leaf and parsley.
• Add rice. Return to a boil, then lower heat and cover.
• Simmer for 40 minutes or until all water has been absorbed.
• Turn heat off and let the rice sit , covered and undisturbed for 5 minutes.
• Add butter or oil and mix gently with a fork.(take bay leaf out).

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.