Lemon Rice Recipe
Lemon Rice is a simple and flavorful South Indian rice dish that can be enjoyed as a main meal or a side dish. It is made with cooked basmati rice mixed with a tangy and aromatic seasoning made of mustard seeds, cumin seeds, curry leaves, green chillies, turmeric powder, and freshly squeezed lemon juice. This dish is easy to make and can be served hot or cold, making it perfect for lunch boxes, picnics, or potlucks. The addition of roasted peanuts provides a nice crunch, but can be optional. Garnished with fresh coriander leaves, Lemon Rice is a delicious and refreshing dish that will surely satisfy your taste buds.
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafetida (hing)
- 10-12 curry leaves
- 2-3 green chillies, slit lengthwise
- 1/2 teaspoon turmeric powder
- 1/4 cup roasted peanuts (optional)
- Salt to taste
- Juice of 1 lemon
- 2 tablespoons chopped coriander leaves (cilantro) for garnish
- Wash the rice thoroughly and soak it in water for 20-30 minutes.
- In a saucepan, heat the water and bring it to a boil. Add the soaked rice and stir. Reduce the heat to low, cover the saucepan and let the rice cook for 18-20 minutes or until it is fully cooked.
- Once the rice is cooked, remove it from the heat and let it cool for a few minutes.
- In a separate pan, heat the oil on medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Then add the cumin seeds, asafetida, and curry leaves, and sauté for a few seconds.
- Add the green chillies and sauté for a minute.
- Add the turmeric powder and sauté for another minute.
- Add the roasted peanuts (if using) and sauté for a minute.
- Add the cooked rice, salt to taste, and mix well until all the spices are evenly distributed.
- Turn off the heat and add the lemon juice. Mix well.
- Garnish with chopped coriander leaves.
Your delicious and tangy Lemon Rice is now ready to be served!
- Use good quality basmati rice for best results.
- Cook rice until fully cooked but not mushy.
- Be careful not to burn the seasoning.
- Add freshly squeezed lemon juice only after rice has cooled slightly.
- Garnish with fresh coriander leaves for added flavor and presentation.