Description
This easy and delicious Lemon Rice recipe combines tangy lemon juice, aromatic spices, and crunchy peanuts with fluffy basmati rice for a quick and flavorful meal. Perfect as a light lunch or as a side dish, it features a vibrant yellow color from turmeric and a refreshing citrus zing.
Ingredients
Scale
Rice
- 1 cup long-grain basmati rice
- Salt, to taste
- Water, for boiling
Seasoning and Flavoring
- 2 tbsp vegetable or coconut oil
- 1 tsp mustard seeds
- 10-12 fresh curry leaves
- 2 green chilies, finely chopped
- 1 tsp turmeric powder
- ¼ cup roasted peanuts
- 2 medium lemons, juiced
Instructions
- Cook the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a pot of boiling salted water, cook the rice for about 15 minutes or until tender. Drain any excess water if necessary and let the rice rest covered for 5 minutes to steam and fluff up.
- Prepare the Tempering: Heat the vegetable or coconut oil in a pan over medium heat. Add the mustard seeds and curry leaves, cooking until the mustard seeds begin to crackle and the curry leaves release their aroma. Stir in the finely chopped green chilies and turmeric powder, cooking this mixture for about one minute to infuse the oil with flavor.
- Combine Ingredients: Gently fold the roasted peanuts and the cooked rice into the pan with the tempering, mixing carefully to avoid breaking the rice grains. Drizzle the freshly squeezed lemon juice over the rice and stir well to evenly distribute the tangy flavor. Season with salt to taste, adjusting as needed.
- Let Flavors Meld: Allow the lemon rice to sit covered off the heat for about 5 minutes so that the flavors blend beautifully. Serve the lemon rice warm as a delightful and refreshing dish.
Notes
- Use fresh lemon juice for the best bright citrus flavor.
- Roasted peanuts add a pleasant crunch, but you can substitute with cashews or omit for a nut-free version.
- Adjust the green chilies quantity to control the spice level.
- Gently fold the rice to keep the grains separate and fluffy.
- This dish pairs well with yogurt, raita, or vegetable curries.
