Indian-Style Lemon Broccoli Rice

Indian-Style Lemon Broccoli Rice

Lemon rice is a classic Indian dish, made with tangy fresh Limoneira® lemon juice and spices. This version adds broccoli for added color and nutritional punch. It’s a creamy and flavorful side dish for poultry, fish or seafood, or a delicious lunch entrée paired with a salad.
Course Main Course, Side Dish
Cuisine Indian


  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 3 shallots thinly sliced
  • 6 cloves garlic minced
  • 2 dried red chillis chopped
  • 1 Limoneira® lemon zest & juice
  • 1 1/2 cups basmati rice
  • 1 teaspoon turmeric powder
  • Kosher salt to taste
  • Black pepper to taste
  • 2 cups broccoli broken into florets
  • 2 cups vegetable broth
  • 1 cup heavy cream


  • Heat the oil in a large skillet at a medium setting.
  • Add the cumin seeds, and sauté for about 3 or 4 minutes, until they are very fragrant and have darkened.
  • Add the shallots and garlic, and continue to cook for another 3 to 5 minutes, until translucent.
  • Add the lemon zest and chopped red chillis, and sauté for another minute or two.
  • Measure the rice into the pan, and stir in the turmeric. Season with salt and pepper to taste as you cook for another minute, stirring constantly.
  • Continue to stir as you pour in 1 1/2 cups of vegetable broth, cream, and lemon juice. Reserve 1/2 cup of broth.
  • Bring the pan to a boil, stirring occasionally. When it comes to a boil, cover, turn the burner to low, and allow it to simmer for 15 to 20 minutes, until the liquid has been absorbed. Check it every 5 minutes or so, and add a little of the reserved broth if it gets too dry before it’s fully cooked.
  • Add the broccoli florets after the rice has been cooking for 10 to 15 minutes – about 5 minutes before it’s done, so it doesn’t overcook.
  • Remove from the heat, and toss a bit with a fork.
  • Serve immediately.


Note: You can also use long grain rice without adjusting the recipe.
Keyword Lemons
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