Name: Lemon Rice
Total time: PT1200.0S
Yield: 2
Ingredients: 1 cup Basmati Rice; 1 teaspoon Mustard Seeds; 12 Curry Leaf; 1 pinch Asafoetida; 1/4 teaspoon Kashmiri Red Chili Powder; 1/2 teaspoon Ground Turmeric; 1 teaspoon Black Lentils; 1/2 tablespoon Chana Dal; 2 Dried Chili Pepper; 1 teaspoon Lemon Rice Powder; 1 Lemon; 1/4 cup Dry Roasted, Unsalted Peanuts; 2 tablespoon Fresh Cilantro; to taste Salt; as needed Oil

This is one of the most popular and mostly often made rice recipe in South India. This gives very refreshing and tangy flavor to the rice.

Low-Fat

Intermediate

Lemon Rice

calories

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Basmati Rice

Mustard Seeds

teaspoon

Curry Leaf

Asafoetida

pinch

Kashmiri Red Chili Powder

Ground Turmeric

Black Lentils

Chana Dal

tablespoon

Dried Chili Pepper

Lemon Rice Powder

Lemon

Dry Roasted, Unsalted Peanuts

Fresh Cilantro

Salt

to taste

as needed

Stove

First, cook {@0:} in 3-4 cups of water depend on type & quality of rice, till the grains are cooked completely.

First, cook Basmati Rice (1 cup) in 3-4 cups of water depend on type & quality of rice, till the grains are cooked completely.

Drain and spread the rice on a plate or in a bowl. Cover and let the rice cool.

In a small frying pan, first roast the {@0:} till they are crisp and browned on a low flame. Remove the peanuts and keep it aside.

In a small frying pan, first roast the Dry Roasted, Unsalted Peanuts (1/4 cup) till they are crisp and browned on a low flame. Remove the peanuts and keep it aside.

Now heat the {@5:} in the same pan, add the {@2:}, {@3:}, {@1:}, {@4:} and {@0:}. Crackle the mustard.

Now heat the Oil ( as needed) in the same pan, add the Mustard Seeds (1 teaspoon), Curry Leaf (12 N/A), Black Lentils (1 teaspoon), Chana Dal (1/2 tablespoon) and Dried Chili Pepper (2 N/A). Crackle the mustard.

Now heat the Oil (as needed) in the same pan, add the Mustard Seeds (1 teaspoon), Curry Leaf (12), Black Lentils (1 teaspoon), Chana Dal (1/2 tablespoon) and Dried Chili Pepper (2). Crackle the mustard.

Add the {@3:}, {@5:}, {@0:} and {@2:}, fry for 2-3 seconds on a low flame, then add the Peanuts and {@1:}, juice from {@4:}. Stir so that the spices don't burn.

Add the Asafoetida (1 pinch), Salt ( to taste), Kashmiri Red Chili Powder (1/4 teaspoon) and Ground Turmeric (1/2 teaspoon), fry for 2-3 seconds on a low flame, then add the Peanuts and Lemon Rice Powder (1 teaspoon), juice from Lemon (1 N/A) [freshly squeezed]. Stir so that the spices don't burn.

Add the Asafoetida (1 pinch), Salt (to taste), Kashmiri Red Chili Powder (1/4 teaspoon) and Ground Turmeric (1/2 teaspoon), fry for 2-3 seconds on a low flame, then add the Peanuts and Lemon Rice Powder (1 teaspoon), juice from Lemon (1). Stir so that the spices don't burn.

Switch off the fire and check the spices and adjust it according to your taste.

Stir and immediately pour this mixture on the rice. Mix all well and keep the lemon rice covered for the flavors to blend for 4-5 minutes. Add chopped {@0:}.

Stir and immediately pour this mixture on the rice. Mix all well and keep the lemon rice covered for the flavors to blend for 4-5 minutes. Add chopped Fresh Cilantro (2 tablespoon) [Chopped].

Stir and immediately pour this mixture on the rice. Mix all well and keep the lemon rice covered for the flavors to blend for 4-5 minutes. Add chopped Fresh Cilantro (2 tablespoon).

Your yummy lemon rice is ready to serve with papad, or your choice of Raita-Sauces-Dips or just have lemon rice with plain curd also.

Lemon Rice

4.5

20MINS

$1.07

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions