Lemon rice

Serves: 6 Prepare & Cook:


  • 400g basmati rice
  • ΒΌ tsp saffron threads
  • juice of 2 lemons, pared zest of 1
  • 2 tbsp sunflower oil
  • 1 tsp mustard seeds
  • 4-6 curry leaves
  • 250g button mushrooms, sliced
  • 1 onion, finely sliced


  1. Soak the rice in cold water for 30 minutes, then rinse until the water runs clear. Put the rice into a saucepan and cover with 800ml water. Season and bring to the boil. Reduce the heat to a simmer, cover with a lid and cook for 10-12 minutes. When you remove the lid to check if the rice is cooked, all the water should have been absorbed. If not, cook for a couple of minutes more.
  2. Put the saffron in a small bowl, add 1 tbsp water and leave for 5 minutes.
  3. Stir the lemon juice and saffron water through the rice. Season.
  4. Heat the oil in a saucepan over a medium heat. Add the mustard seeds and curry leaves and fry for 30 seconds. Add the mushrooms and onion, season and cook for 4-6 minutes.
  5. Pour the mushroom mixture over the rice, cover with the lid again and cook for 5 minutes over a low heat.
  6. To serve, stir the mushrooms through the rice, transfer to a platter and scatter over the lemon zest.

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