lemon rice recipe, how to make lemon rice recipe | easy rice recipes

lemon rice recipe

lemon rice recipe – one of the most popular and often made rice recipe from south india. a rice dish i have had at a few south indian temples and also in restaurants.

basically this rice dish is one of the easiest to make…. already cooked or steamed rice is mixed with a spiced lemon and peanut mixture.

you can make lemon rice with freshly cooked rice or even with left over rice. the peanuts adds crunch to this sour and aromatic rice recipe. you can cook the rice al dente or cook a bit more. apart from chinese fried rice, pulao or biryanis, in all other rice recipes, i prefer to cook rice grains more than al dente.

best is to serve lemon rice with pappadums or even with a side vegetable salad or even coconut chutney.

this lemon rice can also be made as a tiffin box or as a picnic lunch. its a light dish and you can have it as a light breakfast also.

lemon rice

if you are looking for more easy rice recipes then do check kashmiri pulao, matar pulaosaffron rice, masala rice, biryani rice and jeera rice.

lemon rice recipe details below:

4.5 from 4 reviews
lemon rice
 
PREP TIME
COOK TIME
TOTAL TIME
 
lemon rice - crunchy, flavorful and sour rice recipe from south india.
AUTHOR:
RECIPE TYPE: main
CUISINE: south india
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 2.5 to 3 cups cooked or steamed basmati rice/chawal
  • 1.5 to 2 tbsp lemon juice/nimbu ka ras or as required
  • 1 tsp mustard seeds/rai
  • 1 tsp urad dal/spilt & skinned black gram
  • 1 green chili/hari mirch, chopped
  • 2 dry red chilies/sookhi lal mirch
  • 12-15 curry leaves/kadi patta
  • a pinch of asafoetida/hing
  • ½ tsp turmeric powder/haldi
  • 1 tbsp cashews/kaju, halved or chopped (optional)
  • ¼ cup peanuts/moongphalli (optional)
  • 2 to 3 tbsp sesame oil/til ka tel (optional)
  • rock salt/sendha namak or regular salt/namak as required
INSTRUCTIONS
  1. first cook about 1 to 1.25 cups rice in 4-5 cups of water till the grains are cooked completely. (will yield approx 2.5 to 3 cups rice, depending on the type and quality of rice)
  2. drain and spread the rice on a plate or in a bowl.
  3. cover and let the rice cool.
  4. in a small frying pan, first roast the peanuts till they are crisp and browned.
  5. remove the peanuts and keep aside.
  6. then in the same frying pan, roast the cashewnuts till light brown.
  7. remove the cashewnuts and keep aside.
  8. now heat the sesame oil in the same pan.
  9. add the mustard seeds and urad dal.
  10. crackle the mustard and brown the urad dal.
  11. add the red chilies, green chilies and curry leaves.
  12. fry for 12-15 seconds.
  13. then add the peanuts and stir.
  14. add the asafoetida and turmeric powder.
  15. fry for 2-3 seconds.
  16. fry everything on a low flame, so that the spices don't burn.
  17. switch off the fire and add the lemon juice along with salt.
  18. stir and immediately pour this mixture on the rice.
  19. mix very well.
  20. keep the lemon rice covered for the flavors to blend for 4-5 minutes.
  21. then serve the lemon rice with papads or vadams and coconut chutney or just have lemon rice plain.




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  1. Padma says

    Hi Dassana, before turning off the flame add grated coconut. Fry the coconut for 1-2 mins and add rice, lemon juice and mix well in the pan itself. This tastes much better and stays for a long time.. I’m sure you’ll love this typical karnataka style lemon rice.

  2. Liz says

    This is so, SO good! I never thought to use peanuts and lemon together before.

    I didn’t have light sesame oil or cashews so I left them out (used vegetable oil instead) – I can just imagine how good it would be with the toasted cashews as well. Here in the UK cashews can be a little expensive but I know it will be worth it.

    Thank you Dassana as always!

  3. Shahnaz says

    Hey, I love your receipes .. Wen Eva I wana try anythin new I refer your recipe first…:) thanks a lot..;) keep posting more..:) I love the lemon rice as Al ua others recipe..:)

  4. Matt says

    Thanks for the recipe– going to make it tomorrow. Just picked up some Hing. Looks so good.

    Question– do I need to soak and or cook the urad dal beforehand? Or can I just add the dried lentils straight to fry pan?

    Thanks so much!
    Matt

  5. Susan says

    This recipe sounds wonderful, but I have a question about it. Do you use plain sesame oil or toasted (like east Asian) sesame oil. Thanks.