Photo by: Jonathan Lovekin

Lemon and curry leaf rice

Print Recipe

5 short cinnamon sticks (10g)
10 cloves
shaved rind of 1 lemon, without the pith, plus 1 tbsp lemon juice
3 stems fresh curry leaves (about 25 leaves) or 35 dried curry leaves
400g basmati rice, rinsed, soaked in water for 15 minutes and drained well
60g unsalted butter
salt and white pepper

This will be a revelation to those who tend towards plain steamed basmati. The method is failsafe and the result is stunning. Serve this rice with an Asian savoury pickle to make a vegetarian meal, or next to a freshly roasted chicken. Try to look for fresh curry leaves for this dish, using them on the stem. They freeze well so don’t worry if you end up getting a large bunch.

Serves four

(p 57, Plenty More)

Method

The method for this recipe is available in the book Plenty More, available to buy here.
Plenty More |
£27.00

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