Lemon Garlic Herb Rice Recipe
Loaded with fresh, bright and zesty flavors, this Lemon Garlic Herb Rice is super delicious. This dish is very simple and easy to make. This dish is not just another flavored rice served as side dish. I promise you can eat just like that out from the pot.
Flavors of burnt garlic, tangy lemon juice and freshness of herbs and lemon zest make this dish just perfect. I have added corn kernel to balance the crunch factor and sweetness. This rice makes a beautiful side dish and goes very well with Mexican burrito bowl or Indian sizzler dish. Can be served with Indian Curries and Daal or can be eaten just like that. Choice is your!
Give this dish a try, I am sure you will fall in love with it! Click here for more Rice & Pulao recipes.
Step by Step Instructions with Photos
- Pick and wash rice under cold water. Let them soak for minimum 20 minutes.
- Cook rice in plenty of water until almost done. Don’t overcook. Drain and and let them cool down to room temperature. Fluff with fork and keep aside.
- Heat butter over medium heat in a wide pan. Once butter is melted add cumin seeds.
- Once cumin splutters add minced garlic and give quick mix.
- Add boiled corn kernels and 1/4 cup chopped coriander and sauté for 1 minute. Keep 2 Tbsp. of coriander for garnishing.
- Add rice, black pepper powder, Italian herbs, lemon zest, lemon juice and season with salt to taste. Give everything a gentle toss.
- Switch off the flame and cover with lid for 5 minutes to get all the flavors infused.
- Garnish with fresh chopped cilantro and serve hot.
Recipe Card
Loaded with fresh, bright and zesty flavors, this Lemon Garlic Herb Rice is super delicious. This dish is very simple and easy to make. This dish is not just another flavored rice served as side dish. I promise you can eat just like that out from the pot.
- 1 cup Long grain rice, rinsed & soaked (I used basmati rice)
- 2 Tbsp. Butter/oil
- 1 Tsp. Cumin seeds
- 2-3 Garlic cloves (minced)
- ¼ cup Corn kernels (boiled)
- ¼ cup+2 Tbsp. Fresh coriander leaves (chopped)
- 1 generous pinch Black pepper powder
- 1 Tbsp. Italian herbs
- ¼ Tsp. Lemon Zest
- 1 Tsp. Lemon juice
- Salt to taste
Pick and wash rice under cold water. Let them soak for minimum 20 minutes.
Cook rice in plenty of water until almost done. Don’t overcook. Drain and and let them cool down to room temperature. Fluff with fork and keep aside.
Heat butter over medium heat in a wide pan. Once butter is melted add cumin seeds.
Once cumin splutters add minced garlic and give quick mix.
Add boiled corn kernels and 1/4 cup chopped coriander and sauté for 1 minute. Keep 2 Tbsp. of coriander for garnishing.
Add rice, black pepper powder, Italian herbs, lemon zest, lemon juice and season with salt to taste. Give everything a gentle toss.
Switch off the flame and cover with lid for 5 minutes to get all the flavors infused.
Garnish with fresh chopped cilantro and serve hot.
- Rice: For best result always use long grain rice/Basmati rice. Always cook rice until almost done and set aside to cool down completely before using them for pulao. Dont over cook rice. Long grain/Basmati rice broke very easily while mixing.
- Ghee Vs Oil: Using of ghee vs oil is absolutely personal choice but ghee add more flavor to the recipe.
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