Lemon Rice

Steamed basmati rice tossed with lemon juice and Indian spices. Lemon juice imparts a refreshing tangy flavour and peanuts add the desired crunchiness making this dish an appetizing delight.

If you have leftover steamed rice in the fridge, you can put this dish together in 5 minutes! Preparing your meal in just 5 minutes and using up your leftover rice as well – isn’t it amazing?

Time: 30 minutes

|

Serves: 4

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Ingredients

  1. 1 cup basmati rice
  2. 2 tablespoons raw peanuts
  3. 3-4 dried whole red chillies
  4. 8-10 curry leaves
  5. 1 teaspoon black mustard seeds
  6. 1 1/2 tablespoons lemon juice
  7. 2 lemon wedges
  8. 1/2 teaspoon asafoetida powder
  9. 1 teaspoon turmeric powder
  10. 2 tablespoons oil
  11. 2 tablespoons finely chopped coriander leaves
  12. Salt to taste

Method

  1. Rinse the rice and soak it for 15 minutes. Boil 2 cups of water in a pot. When the water starts boiling, drain the soaked rice and add it to the pot. Add salt and cover the pot tightly with a lid. Turn down the heat to it's lowest setting and let the rice cook for 15 minutes. Remove the pot from heat after 15 minutes but do not open the lid for 10 minutes. After 10 minutes, remove the lid and fluff the rice with the help of a fork. Add lemon juice and coriander leaves to the boiled rice. Mix well and keep aside.
  2. Heat oil in a deep pan. Add mustard seeds and let the seeds crackle. Add whole red chilies, curry leaves, asafoetida powder and raw peanuts. Sauté them for 1 minute, stirring continuously to let them release their aroma in the oil. Add salt and turmeric. Mix well.
  3. Add rice, mix well and cook on low heat till the rice is heated through and get a nice lemon color.
  4. Garnish with lemon wedges. Serve hot!

Recipe Tips: 

  • You can adjust the quantity of lemon juice according to your taste.
  • For an extra zing, try adding lemon zest to the rice.
  • You can replace the peanuts with fresh pomegranate seeds if you are allergic to nuts. Just add them in the end while serving the rice.

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