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Lemon rice in a karahi with cilantro and peanuts.
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5 from 5 votes

Lemon Rice Recipe

In this aromatic and easy lemon rice recipe, long grains of basmati rice are tempered with mustard seeds, lentils, chili peppers and nuts. Tangy lemon juice ties all these vibrant flavors together.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course/Rice, Side
Cuisine: Indian (South Indian)
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 214kcal

Equipment

  • Saucepan for rice
  • Large saute pan or Dutch oven

Ingredients

  • 2 cups basmati rice (Or other long-grain rice)
  • 1 teaspoon avocado oil or any neutral oil
  • 1 teaspoon black mustard seeds
  • 1 tablespoon urad dal (split black gram dal)
  • 2 dry red chili peppers (broken into 1-inch pieces. Or use red pepper flakes)
  • 2 sprigs curry leaves (coarsely chopped)
  • ½ teaspoon fenugreek seeds (optional. These are bitter so don't use too much)
  • 4 tablespoon cashew nut pieces
  • 4 tablespoon peanuts
  • ½ teaspoon turmeric
  • ½ cup fresh lemon juice (from about 4-5 large lemons. Start out by adding about half of this to the rice and add more depending on how lemony you want the rice to be)
  • Zest of 1 lemon (optional)
  • Salt to taste
  • 2 tablespoon cilantro (finely chopped)

Instructions

  • Rinse the rice thoroughly under running water. Bring a large pot of water to a boil, add salt, then add rice. Lower the heat to a simmer and cook the rice about 10 minutes or until tender. Drain out all water and set aside. You can also cook the rice in the rice cooker or in an Instant Pot but make sure it doesn't get too soft and mushy. You want the grains to be cooked but separate.
  • Heat the oil over medium heat in a pot large enough to hold the cooked rice. Add the mustard seeds.
  • When the mustard seeds sputter, add the curry leaves followed by the urad dal, dry red chili peppers and curry leaves.
  • As soon as the dal is lightly blonde, lower the heat and add the fenugreek seeds and the nuts. Saute until the nuts just start to turn color. Keep an eye on the fenugreek and don't let it brown because it can char and turn intensely bitter.
  • As soon as the nuts are lightly golden, add the turmeric and salt and stir. To the pot add the cooked rice and the lemon juice.
  • Turn off the heat and mix gently, taking care not to mash the rice. Cover with a lid and set aside until ready to serve.
  • Before serving, fluff the rice with a fork, Garnish with cilantro and serve hot or at room temperature.

Notes

Variations
  • Add 1 cup frozen green peas of finely chopped green bell peppers to the pot along with the rice for more crunch and texture.
  • Use brown basmati works instead of white rice. It works just as well, but will need a longer cooking time (see recipe card).
  • Use dill or parsley for garnish instead of cilantro for a fresh, unique flavor.
  • Use other nuts instead of cashews and/or peanuts in this recipe. Chopped walnuts and almonds or pistachios would work beautifully.

Nutrition

Calories: 214kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 1mg