Lemon Rice
Bright lemon rice with peanuts, curry leaves, and spices. Quick pressure-cooker or stovetop method with tips to keep rice fluffy.
Submitted by: Amitkumar from Scarborough, Toronto, Ontario
Yield: 2
- Cook and cool rice so grains stay separate before adding lemon and seasoning.
- Temper mustard seeds, dals, peanuts, curry leaves and spices in hot oil, then fold gently into rice.
- Store in an airtight container 3 to 4 days; reheat with a splash of water or make ahead by tempering just before serving.
Spices
Featured in this Recipe
Preparation Instructions:
Wash rice well before cooking. Then take rice with 3 3/4 cups water and add a little salt to it. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice. Once the rice is cooked, keep it aside.
Heat oil in a deep frying pan or a kadai.
Add asafoetida, dried red chillies cut into two, urad dal and chana dal. Cook until dals change colour to light brown. Add peanuts and mustard seeds. When the mustard seeds start to crackle, then add curry leaves. Fry for 10 seconds more
Next add turmeric powder and stir well. Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains do not break.
Garnish with grated coconut and serve hot.
thespicehouse.com
Frequently Asked Questions
Can I use regular long-grain or short-grain rice instead of Basmati?
Yes. Long-grain rice gives a similar fluffy texture. Short-grain rice will be stickier, so expect a different texture. Adjust water and cooking time for the rice you use and rinse well before cooking.
How much lemon juice should I add?
The recipe uses about 5 tablespoons for 2 cups of rice. Taste and adjust: start with 3 to 4 tablespoons, mix gently, then add more if you want brighter lemon flavor.
What can I use instead of peanuts for nut allergies?
Substitute roasted cashews or roasted sunflower seeds for crunch. You can also omit nuts entirely and add extra fried dal or toasted sesame seeds for texture.
How do I keep the rice grains separate and not mushy?
Rinse rice until the water runs clear, use the right rice to water ratio, and let cooked rice rest covered for 10 minutes. Cool slightly and fluff with a fork before adding lemon and tempered spices. Mix gently to avoid breaking grains.
Can I make lemon rice without a pressure cooker?
Yes. On the stovetop bring the measured water to a boil, add rice, reduce to low, cover and simmer 15 to 18 minutes until water is absorbed. Let it rest 10 minutes off the heat, then fluff and proceed with the recipe.
How do I store and reheat leftover lemon rice?
Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave with a splash of water covered, or warm in a pan with a little oil. You can freeze up to 1 month; thaw overnight before reheating.
Can I skip coconut or curry leaves if I do not have them?
Yes. Both are optional. Coconut adds aroma and mild sweetness. Curry leaves give a classic flavor, but you can garnish with fresh cilantro for brightness if you do not have them.
How can I make this spicier?
Add chopped green chilies while tempering or increase the amount of dried red chilies. You can also sprinkle a pinch of red chili powder or crushed red pepper when mixing the rice.
Can I use regular long-grain or short-grain rice instead of Basmati?
Yes. Long-grain rice gives a similar fluffy texture. Short-grain rice will be stickier, so expect a different texture. Adjust water and cooking time for the rice you use and rinse well before cooking.
How much lemon juice should I add?
The recipe uses about 5 tablespoons for 2 cups of rice. Taste and adjust: start with 3 to 4 tablespoons, mix gently, then add more if you want brighter lemon flavor.
What can I use instead of peanuts for nut allergies?
Substitute roasted cashews or roasted sunflower seeds for crunch. You can also omit nuts entirely and add extra fried dal or toasted sesame seeds for texture.
How do I keep the rice grains separate and not mushy?
Rinse rice until the water runs clear, use the right rice to water ratio, and let cooked rice rest covered for 10 minutes. Cool slightly and fluff with a fork before adding lemon and tempered spices. Mix gently to avoid breaking grains.
Can I make lemon rice without a pressure cooker?
Yes. On the stovetop bring the measured water to a boil, add rice, reduce to low, cover and simmer 15 to 18 minutes until water is absorbed. Let it rest 10 minutes off the heat, then fluff and proceed with the recipe.
How do I store and reheat leftover lemon rice?
Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave with a splash of water covered, or warm in a pan with a little oil. You can freeze up to 1 month; thaw overnight before reheating.
Can I skip coconut or curry leaves if I do not have them?
Yes. Both are optional. Coconut adds aroma and mild sweetness. Curry leaves give a classic flavor, but you can garnish with fresh cilantro for brightness if you do not have them.
How can I make this spicier?
Add chopped green chilies while tempering or increase the amount of dried red chilies. You can also sprinkle a pinch of red chili powder or crushed red pepper when mixing the rice.
Hi JV – the urad dal should NOT be soaked beforehand. It’s meant to add a little crunchy texture to the dish.
I actually have a question…does the Urad Dal need to be soaked before cooking this recipe??
I’m sorry. I did not realize you were asking for ratings following the making of the dish. But I am very interested to try it, especially since it contains the world’s most unusual spice: asofoetida. Thank you for posting it.