Lemon Zest Pulao Recipe – Easy Basmati Rice with Spring Onions & Mint

Last Updated on 1 month by Neha Deshmukh

Lemon Zest Pulao Recipe – Easy Basmati Rice with Spring Onions & Mint

Introduction

There’s just something so comforting about a warm bowl of pulao, isn’t there? It’s the kind of dish my grandmother always made, and honestly, it feels like a hug in a bowl. This Lemon Zest Pulao is a little twist on that classic comfort – bright, fragrant, and incredibly easy to make. It’s perfect for a quick weeknight dinner or a lovely side dish for a festive meal. I first made this when I was craving something light and flavorful, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Lemon Zest Pulao is a winner for so many reasons! It’s ready in under 20 minutes, uses simple ingredients you likely already have, and the flavor is just amazing. The lemon zest adds a beautiful brightness that cuts through the richness of the rice, and the spring onions and mint give it a lovely freshness. Plus, it’s wonderfully versatile – you can easily adjust the spices to your liking.

Ingredients

Here’s what you’ll need to make this delightful pulao:

• ½ cups cooked basmati rice
• 1 cup spring onions (cut diagonally)
• ½ cup mint leaves
• 3 tbsp oil
• 1 tbsp cumin seeds
• 4 cloves garlic (chopped)
• To taste salt
• 1 tbsp lemon zest
• 1 bay leaf
• 1 cinnamon stick
• 1 tsp garam masala powder
• 1 tbsp lemon juice

Ingredient Notes

Let’s talk ingredients for a moment! A few little things can make a big difference:

• Basmati Rice Quality: Seriously, good basmati rice is key. Look for aged basmati – it’s longer, fluffier, and has a more distinct aroma. I usually go for Daawat or India Gate.
• Garam Masala Blend: Garam masala is a warm spice blend, and every family has their own version! You can find pre-made blends at most Indian grocery stores, or even make your own.
• Freshness of Herbs: Fresh mint and spring onions are essential here. They really brighten up the dish. Don’t skimp!
• Regional Variations in Pulao Spices: Pulao spices can vary quite a bit depending on the region. Some people add a pinch of turmeric, others like a little green cardamom. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for about 10 seconds – you’ll know they’re ready when they start to pop and become fragrant.
2. Add the bay leaf and cinnamon stick. These will infuse the oil with a lovely aroma.
3. Now, add the chopped garlic and sauté for about 2 minutes, until it’s golden brown and fragrant. Be careful not to burn it!
4. Toss in the diagonally cut spring onions and mint leaves. Sauté for another 2 minutes, until they’re softened and fragrant.
5. Stir in the garam masala powder and salt. Cook for about 1 minute, stirring constantly, to blend the flavors. This step is important – it really wakes up the spices.
6. Gently fold in the cooked basmati rice. Mix well to coat the rice with the spices. Cook for 2 minutes on low heat, stirring occasionally.
7. Drizzle the lemon juice over the rice and sprinkle with lemon zest. Give it one final mix.
8. Remove from heat, cover the pan, and let it rest for 5 minutes. This allows the flavors to meld together beautifully.
9. Fluff the pulao with a fork and serve hot!

Expert Tips

• Don’t overcook the rice! It should be fluffy, not mushy.
• If you don’t have cooked rice on hand, you can cook it separately while you’re preparing the other ingredients.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala blend to ensure it doesn’t contain any animal products.
• Gluten-Free Confirmation: Absolutely gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the garam masala to ½ tsp.
  • Medium: Stick with 1 tsp garam masala.
  • Spicy: Add a pinch of red chili powder along with the garam masala. My friend, Priya, loves to add a finely chopped green chili too!
• Festival Adaptations: During Navratri, you can skip the onions and garlic for a satvik version. For Diwali, you can add a handful of chopped nuts like cashews and almonds for extra richness.

Serving Suggestions

This Lemon Zest Pulao is delicious on its own, but it’s even better with a side of:

• Raita (yogurt dip)
• Your favorite Indian curry
• A simple dal (lentil soup)
• Papadums (crispy lentil wafers)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You might need to add a splash of water to rehydrate the rice.

FAQs

• What type of rice is best for pulao? Basmati rice is the classic choice! Its long grains and delicate flavor are perfect for pulao.
• Can I make this pulao ahead of time? You can cook the rice ahead of time and store it in the refrigerator. Then, just follow the recipe as written when you’re ready to serve.
• How do I adjust the lemon flavor? Start with 1 tbsp of lemon juice and taste. Add more, a teaspoon at a time, until you reach your desired level of tanginess.
• What is garam masala and where can I find it? Garam masala is a blend of warming spices like cinnamon, cardamom, cloves, and cumin. You can find it at most Indian grocery stores, or online.
• Can I use fresh herbs instead of dried? Absolutely! Fresh herbs are always best. If you only have dried herbs, use about 1 tsp of each herb for every 1 tbsp of fresh herbs.