How to make Lemon rice – Perfect for any curry!
Rice is an ingredient with endless possibilities. We often see it relegated to the side of the plate. However, the preparation of rice is an art form. Studded with spices, herbs, fruit and nuts, Indian rice is found at most meals, often taking centre stage at the table.

Rice eating habits:
People in most Asian countries, rice is considered their main dish, while in western countries it is used as a side-dish. In Asian countries, basic steamed rice is served with some curry or dal and some side-dish. It is also used to prepare many variety rice dishes in which cooked rice is seasoned and flavoured with lemon, tomato, tamarind, curd or coconut.

There are many varieties of rice available which varies in size, colour and texture. There is white, brown, red and black rice that has different nutritional benefits.

How to make a fluffy rice:
Do you want all the grains to be separated and your rice to be light and fluffy? There are a few ways to get this result. The most basic way to do it is to take your rice grains and soak them in cold water for about an hour, then rinse the rice several times. What that does is it takes off the excess starch. The less starch you have, the less sticky the rice will be when it’s finished cooking. Second method is to put a generous amount of cooking fat in it — it could be ghee (melted butter), cooking oil or coconut oil, whatever you like to use.

LEMON RICE – Instructions to prepare.
Preparation time: 5 minutes
Cooking time: 25 minutes
Serves: 4-6
Ingredients for Lemon rice:
- Rice (I used basmati rice here)- 1 cup
- 2 tablespoons oil
- water – 1 3/4 cup
- teaspoon salt – to taste
For Seasoning:
- Oil – 2 tablespoons
- cumin seed – 1/2 teaspoon
- mustard seed – 1/2 teaspoon
- turmeric – 1/2 teaspoon
- 2 red whole red chili
- 1 green chili sliced in long way
- curry leaves – 2/3 sprigs
- 2 tablespoons chana dal (split Bengal gram), pre-soaked in water for at
- least half an hour
- 1/4 cup unsalted roasted peanuts
- salt to taste
- lemon juice – 1/4 cup

Method to cook Lemon rice
- Wash rice gently changing water several times until the water appears clear.
- For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
- Drain the rice and put it into the saucepan.
- Add water, oil, and salt, and bring to a boil.
- Once the water is boiling reduce the heat to low and cover the pan.
- Cook about 15 minutes, or until the rice is tender and the water has evaporated.
- Turn off the heat and fluff the rice with a fork.
For Seasoning:
- Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the colour to light brown.
- Take out the peanuts from oil and use the same oil for rest of the seasoning.
- Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
- Mix the chana dal (split Bengal gram), stir-fry for about a minute.
- Add turmeric and mix it well.
- Put the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
- Mix gently, making sure do not break the rice and stir-fry for about 2 minutes.
- Lemon rice is ready!!

More similar recipes:
- Indo Chinese fried rice
- Pea and mint risotto
- How to make ghee rice
- Curd rice recipe
- Seafood spaghetti
- Tortellini makhani sauce


Lemon rice
Ingredients
Ingredients for lemon rice
- 1 cup basmati rice
- 2 tbsp coconut oil
- 1 3/4 cup water
- salt to taste
For seasoning
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 2 whole red chilli split into two
- 1 green chilli split
- 1 sprig curry leaves
- 2 tbsp chana dal split bengal gram(soaked in water for 1/2 an hour)
- 1/4 cup roasted peanuts
- 1/4 cup lemon juice
- salt to taste
Instructions
Instructions to cook lemon rice
- Wash rice gently.
- Soak the rice for 20 minutes
- Drain the rice and put it into the saucepan.
- Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
- Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
For seasoning
- Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the colour to light brown. Take out the peanuts from oil and use the same oil for rest of the seasoning.
- Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds. Add the chana dal (split Bengal gram), stir-fry for about a minute.
- Add turmeric and mix it well. Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
- Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Lemon rice is ready!!
I can survive on lemon rice forever! its such a simple hearty and delicious dish that one can only fall in love with it! Nice recipe.. thanks 🙂
True, I can have lemon rice on its own. Thanks.
Could this be used as a basis for a meat pilaf? I’ll be blogging about a book set during the Ottoman Empire heyday in Istanbul, and one of the main food items is a meat pilaf. I, of course, will give it my own unique twist, but I love the taste of lemon and this seems perfect. Thoughts?
Yes we can use this as a a base for any dish. Looking forward for your blog on Ottoman Empire heyday in Istanbul. I am very thankful to have discussions with some great food bloggers. Thank you Vanessa.
Lemon rice is one of my fav!! ?
One of my ever time favorite too!!
Love lemon rice!! So delicious 🙂 🙂
Linda, I’m glad that you like it.
Hey Sumith thanks for stopping by my blog….guess what I love lemon rice but it had totally slipped off my menu for quite sometime now…thats gonna be our lunch tomorrow…Thanks so much!!:-)
Thank you. Pass me a bit of the compliment tomorrow?
Sure..!:-)
Hey just wanted to add this… Prepared it today and thanks to u for my original recipe didn’t have greenchillies ..added them this time n loved it…. Lemon rice, cut mango pickle, fish fry -today’s menu… Came out of kitchen pretty much much early n had plenty of time for myself! Thanks a lot Sumith!!! 🙂 🙂
Compliment to chef Mridhula. Thanks for the feed back, and I like your three course menu combination?
Lemon rice is not one of my favourites, but I love the colour it brings out.. 🙂
Thanks for the compliment.
This looks so delicious! 🙂
Thank you Marisa.
I’m on a low carb healthy eating programme to lose weight at the moment so rice is currently off my menu – However this looks sooo tempting and the tips for nice ‘fluffy’ rice are great – thanks for sharing. I’m going to keep these to one side for when I can re-introduce a bit of carb back to the menu! x
Thank you Wendy for that sweet comment. I will post some tailor made low carb healthy recipes for you☺.
oooo – how fabulous – thanks so much! I really appreciate that and look forward to testing them out!!! x
Hope you enjoyed your holiday with family. You missed our Manchester parade. It was fabulous. I have much to talk about. They are at tip of my pen:)
We had a brilliant time! Holiday photos to bore will follow soon ?? I can’t wait to hear tales of the Mcr parade! X
My all time comfort food!
Me too Divya:))
This is on my “To Try” List, What can I pair with it? Please suggest few vegetarian dish. Thanks a ton 🙂
Rasam and lemon rice is wonderful combo. Try it.?soo easy to make as well.
Sure, thank you ?
When I read lemon rice I was expecting lemon juice and zest but this is a complex rice with many layers of flavor that I know I would loveQ
Hi Johanne, too much flavour on that. You will love it!!
Lemon rice is one of my fav!! ? Thanks for your sharing!
Thank you Jennifer:)
Oh my gosh…that looks simply delicious.!! Thank you for sharing the recipe. Thank you also for the blog follow 🙂
Thank you Rose.