Baked Lemon'n'Spice Basmati rice

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Posted By: MD
Posted In:  Rice
Page Views:  764 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  4

Additional information: Variation:
Substitute 1-1/2 cups broccoli florets for the celery and 1 cup quartered mushrooms for the carrots. Or you may wish to use these vegetables in addition to the celery and carrots.Enjoy!!!


  • Take 2 mugs full of enriched long-grain Dehradun basmati rice.
  • Take 3 table spoons of olive,coconut or corn oil.
  • Take 2 tea-spoons of salt, 8-10 whole cloves,a pinch of saffron,
  • 1/2 a tablespoon of cummin(zeera) seeds,1teaspoon each of curry powder
  • and Garam Masala and cinnamon sticks..


The portion recommendations are for more than 3 people!

The cooking process: Prior to cooking, keep the rice portion well soaked in a mixture of warm water, 1/4 glass of vegan white wine and some lemon juice for at least 2 hrs. Then drain the liquid stuff and prepare to fry the rice. Take a pan and fill it with amount of oil prescribed above. Put the rice in the pan and fry it for the next 6 minutes.Then add the rest of the ingredients along with some vegan wine,fresh lemon pealed, finely chopped green peppars and coriander(dhania leaves) and keep on frying for another 5 minutes. If you want you can also fry chopped cashews and almonds along with rest of the stuff for some added richness in the taste.

Meanwhile, keep the oven hot at 350-400 degrees. In a deep dish casserole transfer the fried rice along with almost 3.5 cups of hot water. Cover the casserole with an aluminum foil and bake it in the owen for 30-40 mnts. In order to check if the rice are done, you can uncover the foil and check if all the water has dried . Present the rice in an oval platter with fresh coriander and ginger sprinkled on the top.

This dish can be relished with a host of curried or roasted or spicy vegetables.

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