Lemon rice is a common rice preparation in the South Indian states. Cooking rice is pretty convenient, easy to make with very less ingredients, less time to spend in the kitchen. You can even use left over rice to prepare this recipe. These delicately lemon-flavoured grains go nicely with any curry, dry vegetables or with meat.
Preparation Time: 5mins ∏ Cooking Time: 10mins ∏ Servings: 2 persons
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 1 Cup (250 gm) cooked rice
- 2-3 green chilly chopped (slits)
- 2 whole dry red chilly
- 1/2 inch grated ginger
- 7-8 curry leaves
- Fistful fresh chopped coriander leaves
- 1/4 cup peanuts
- 1/2 teaspoon turmeric powder (Haldi)
- 1/2 teaspoon urad dal
- 1/2 teaspoon chana dal
- 1 pinch Asafoetida (Hing)
- 1/2 or 1 teaspoon mustard seed (Rai)
- 1-2 teaspoon vegetable oil
- 2 teaspoon lemon juice
- 5-6 cashew
- 1/4 teaspoon sugar (optional)
- Salt as per taste
How to make Lemon Rice:
Step1: Add 1-2 teaspoon oil in a heated pan, then add mustard seed and let them crackle. Keep the flame to low-medium and add hing, red chilly, urad dal, chana dal, and saute it for a while. Add cashew and peanuts and roast the tempering till it turns golden in colour.
Step2: Once peanuts and cashews are roasted, add ginger, green chilly, curry leaves. Saute them for 10-20 seconds. Now add Turmeric powder and salt as per your taste and mix it well.
Step3: Lower the flame and add lemon juice and sugar.
Step4: Now add cooked rice and mix it well with all the tempering. Taste salt and lemon, add if required. Turn off the flame. Keep the lid closed for 5 minutes so that all the aroma is blended well with the rice. Lemon rice is ready.
Lemon rice is ready. Garnish it with fresh coriander leaves. Serve it alone or with some curry.
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