Lemon Rice

Cooked white rice, crunchy fried peanuts, and squeezes of fresh lemon juice are all you really need to make this iteration of what you could call “Indian fried rice.”

Lemon Rice
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Lemon Rice

Recipe by Srishti JainCourse: GeneralCuisine: Indian
Servings

4

servings
Total time

30

minutes

The spices and chana daal add a nutty crunch, but feel free to use whatever lentils you have in your pantry. Add peas or carrots to the rice to make it a full meal, or replace the peanuts with cashews for a milder nutty element. If you have leftover cooked rice, you’ll need about 4 cups (800 g). Make sure it is separated and dry, and skip the first two steps, going straight to preparing the spices.

Ingredients

  • 2 cups (380 g) white basmati rice

  • 3½ cups (840 ml) water

  • ¼ cup (60 ml) vegetable oil

  • ¼ cup raw, unsalted peanuts

  • 1 tablespoon chana daal

  • 2 teaspoons black mustard seeds

  • ¼ cup (10 g) fresh curry leaves, stems removed

  • 4 or 5 dried red chilis

  • 2 teaspoons table salt

  • ½ teaspoon ground turmeric

  • ¼ cup (60 ml) freshly squeezed lemon juice

  • Chopped fresh cilantro, for garnish

Directions

  • Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear, using your hands to stir and move the rice around to wash away more starch. Drain well.
  • Transfer the rice to a medium saucepan along with the water and place over medium heat. Allow the water to reach a slow boil, then reduce the heat to low and cover the pot. Cook the rice for 12 minutes, until the water is absorbed and the rice is fluffy, then turn off the heat. Let the rice sit, covered, for 5 minutes, then fluff with a fork. If the rice is not properly fluffed, it will become clumpy, so make sure it is separated and dry.
  • While the rice is cooking, prepare the spices. Heat the oil in a wok or wide nonstick skillet over medium heat. Add the peanuts, chana daal, mustard seeds, and curry leaves. Toast until the peanuts and chana daal are golden brown and fragrant. Add the dried chilis, salt, and turmeric and lightly toast them for 2 to 3 minutes, until aromatic.
  • Add the lemon juice and stir to dissolve the turmeric and salt. Let the juice to come to a soft simmer. Add the rice and toss to combine thoroughly. If the rice was cold, cook until it is fully reheated. Transfer the rice to a bowl and serve hot, topped with cilantro.