Description
A quick and easy Indian lemon rice recipe that combines aromatic spices, tangy lemon juice, and crunchy nuts for a flavorful dish perfect as a side or light main course.
Ingredients
Scale
Main Ingredients
- 2 cups cooked basmati rice (cooled)
- 1 tablespoon vegetable oil or ghee
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 tablespoon chana dal (optional)
- 8–10 curry leaves (optional)
- 1–2 green chilies (sliced)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt (or to taste)
- juice of 1 large lemon (about 2 tablespoons)
- 2 tablespoons roasted peanuts or cashews
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Heat the spices: Heat oil or ghee in a large skillet over medium heat. Add mustard seeds and let them pop. Then add cumin seeds, chana dal (if using), curry leaves, and green chilies. Sauté for 1–2 minutes until fragrant to release their flavors.
- Add spices and rice: Stir in turmeric powder and salt. Add the cooked rice and mix well until the rice is evenly coated with the spices, ensuring even flavor distribution.
- Add lemon and finish: Pour in the lemon juice and gently toss to combine. Cook for another 2–3 minutes until everything is heated through to meld the flavors well.
- Garnish and serve: Remove from heat and garnish with roasted peanuts or cashews and fresh cilantro if desired. Serve warm as a side dish or light main course.
Notes
- Use leftover rice for the best texture as freshly cooked rice may be too soft and sticky.
- Add peas, carrots, or other vegetables to enhance color and nutrition.
- This lemon rice pairs wonderfully with grilled meats, Indian curries, or yogurt-based sides like raita.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
