1 hr 50 minRice & biryaniTimes are estimates, including soaking or resting where shown.
Lemon Rice
Bright lemon, curry leaves and a peanut crunch.
Prep10 min
Cook20 min
Soak / rest0 min
Total30 min
Let’s get cooking.
- 01
Rinse rice. Bring rice and water to a boil, cover and cook on low for 12–15 minutes until tender. Rest 5 minutes, then spread gently on a wide plate to release steam.
- 02
Heat oil in a wide pan. Add mustard and cumin; when they crackle add curry leaves and sliced chilli carefully. Add peanuts and turmeric and stir for 30 seconds.
- 03
Turn off the heat. Fold in rice, salt and lemon juice without crushing the grains. Serve warm.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Peanuts · Mustard
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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