With just a hint of lemon and the sharp tanginess of tamarind, this rice recipe comes from the south of Asia- with Indian spices and curry leaves thrown in for full measure, Tangy Lemon Rice is sure to spice up either lunch or dinner! Remember to add the lemon only when the rice cools up, to keep in just the right flavor!
Prep Time

15 mins mins

Cook Time

25 mins mins

Total Time

40 mins mins




  • 950ml water
  • 375g Laila Long Grain Rice, rinsed, washed and drained
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons vegetable oil
  • 4 tablespoons coarsely chopped cashews
  • 7 small dried chillies
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 10 fresh curry leaves
  • 1 teaspoon ground turmeric
  • 4 tablespoons fresh lime juice
  • 2 tablespoons tamarind paste
  • 250g natural yoghurt


  • Measure the water into a large saucepan and bring to the boil. Add Laila Long Grain Rice and salt, reduce heat to low, cover and simmer for 20 minutes or until rice is tender and the water has been absorbed.
  • Heat 1/2 tablespoon of oil in a small frying pan set over medium heat. Add the cashews and toast until golden brown in color, for about 5 minutes. Remove from the heat and set aside.
  • Heat the remaining oil in the same frying pan over medium heat. Add the chillies, mustard seeds and cumin seeds. Once the seeds start to pop, add the curry leaves and half of the nuts. Cook and stir until fragrant, about 3 minutes. Remove from the heat.
  • When the rice is done, transfer it to a serving bowl and stir in the turmeric, lime juice and tamarind paste, then mix in the chillies and spices along with the oil from the frying pan. Garnish with the remaining nuts and serve with natural yoghurt on the side.
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