Bursting with the flavours of lemon and curry leaves, here I bring you the Lemon Rice Recipe. One of the most easy to make and flavourful rice.
A no-onion no-garlic dish that is gluten-free and suitable for vegans.
As the famous saying… When Life gives you Lemons make some Lemonade.. but I ill tell you make this refreshing lemon rice !! with the summery lemony flavour and crunch of nuts and lentils.
It is one of the best ways to use leftover rice, a light dish for hot summer afternoon with chilled palin yogurt or any raita and it is also quick wholesome dish to packing lunch box. Kids and grown ups all love this citrusy rice.
What kind of Rice I neeed to make this…
I always use long grain Basmati rice for any rice preparations , but you can use Jasmine rice.
Use left over rice or make a fresh batch. When using fresh rice always cool it , refrigerate for atleast 30 mins and then prepare. Just like the Chinese Veg. Fried Rice, if you do not want mushy rice dish, it is always better to refiregarte it. Do not use hot rice.
Lemons of course and must. you can use limes also, I mostly use these as the taste of lime juice resemlblels much with te lemons that we get in India but you can always use lemons. For a more robust lemony flavour, use lemon rind also along with lemon use.
Lentils like Chana Dal(Split Chickpeas Lentils0, Urad Dal(Split Black Gram Skinned) are use for the crunch.Peanuts and Cashewnuts also add nice crunch and flavour of rice.
Spices like like cumin seeds, mustard seeds, turmeric for the beautiful yellow color. I prefer using fresh curry leaves for this rice, but incase you donot have access to fresh ones you can add the dried ones also. Do not have curry leaves at all.. do not worry, add few fresh basil leaves, trust me it adds a nice flavour to it.
Fresh ginger and green chillies along with whole red chillis for flavour and spicy kick.
Let’s get started and see in detail how I make this flavourful refreshing and cruncy Lemon Rice.
- Non stick pan/ Kadhai
- 2 Cups Cooked Steamed Rice
- 1 tbsp Lemon juice
- 1 tsp Lemon rind
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds/Jeera
- 1/2 tsp Turmeric Powder
- 1 tbsp Broken Cashew nuts
- 1 tbsp Peanuts
- 1 tsp Mixed Chana Dal
- 1 tsp Dhuli Urad Dal
- 1-2 Dry Whole Red Chilli
- 1-2 Green Chillies use as required
- 7-8 Fresh Curry Leaves
- Salt to taste
- 1 tbsp Oil/Ghee
- In a non-stic pan or kahdai, add oil, once the oil is warm enough, add mustard seeds.
- Once the seeds crackle, add cumin seeds and let it sizzle.
- Keep the heat of gas-dtove to medium.Add lentils saute for a minute, add peanuts and cashewnut and fry fro 1-2 minutes, till you get the nutty aroma of roasted nuts.
- Add curry leaves whole rede chilli and green chilies if using.
- Add turmeric powder, salt and mix well.
- Add rice, lemon rind and lemon juice and mix lightly, do not overmix.
- Serve hot.
What goes with Lemon Rice..
It is good to have on it’s own with a bowl of plain yogurt/dahi as it is callled in India. We love this with booondi raita. The rice also goes well with any curry like aloo tamatar, Matar Paneer or
Do make this flavourful Lemon Rice and let me know your feedback.
Linking my Lemon Rice to my facebook group.. Healthy Wellthy Cuisines, where the theme this fortnight is #Rice KhazanaatHW.
Do checkout what my fellow bloggers have brought from their treasure..
Mumbai Street Style Tawa Pulao by Geetanjali
Red and Yellow Bell Pepper Pilaf by Jayashree
Baby Corn Pulao by Poonam
Triple Schezwan Fried Rice by Ruchi
Achari Vegetable Pulao by Sasmita
Puliyodhara by Vanita
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