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


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

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