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Lemon Rice
Lemon rice is a tangy and flavorful dish made by cooking rice with lemon juice, turmeric, and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Basmati Rice (rinsed and drained) | 2 | Cup |
| Water (for cooking rice) | 4 | Cup |
| Lemon (juiced) | 2 | Count |
| Turmeric Powder (for color and flavor) | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Vegetable Oil (for tempering) | 3 | Tbsp |
| Mustard Seeds (for tempering) | 1 | Tsp |
| Cumin Seeds (for tempering) | 1 | Tsp |
| Dried Red Chili (whole) | 2 | Count |
| Curry Leaves (fresh) | 1 | Bunch |
| Green Chili (slit lengthwise) | 2 | Count |
| Peanuts (roasted) | 50 | Gram |
| Asafoetida (for flavor) | 1 | Pinch |
| Fresh Coriander (chopped) | 1 | Bunch |
Instructions
- Cook the rinsed basmati rice in 4 cups of water until tender, then set aside to cool.
- In a large pan, heat the vegetable oil over medium heat.
- Add mustard seeds and cumin seeds to the hot oil and let them splutter.
- Add dried red chili, curry leaves, green chili, and asafoetida to the pan and sauté for a minute.
- Stir in the turmeric powder and roasted peanuts, mixing well.
- Add the cooked rice to the pan and mix gently to combine with the spices.
- Pour in the lemon juice and salt, and mix thoroughly to ensure even coating.
- Garnish with chopped fresh coriander and serve warm.
Prep
- Soak basmati rice for 30 minutes before cooking.
Kitchen equipment
Rice Cooker or Heavy-bottomed PotLemon Squeezer