4.3/5 rating (41 votes)

Lemon Rice

Nimbu Chaul

  • Heat Medium
  • Serves 4
  • Dietary Info VEGETARIAN CONTAINS-NUTS LACTOSE-FREE LOW-FAT GLUTEN-FREE
  • Prep 30 mins
  • Cook 10 mins

Fresh and fragrant lemon rice cooked with nuts and lightly toasted spices.

Hari says

A cracking South Indian dish great to eat on its own or as a side. There are so many different things you can do with rice, from cooking the rice with different ingredients as in a briyani or a pilau, or using left over rice and add some new simple flavours and textures to create an altogether new dish. This dish has a hint of lemon, which adds freshness, but I like it because of the crunch of the nuts and the vibrant colour. This is a wonderful dish to have in the sunshine as a rice salad that not only tastes great, but it looks like summer in a bowl!

  • Ingredients
  • Method
  • 4 tbsp vegetable oil or 2tbsp coconut oil
  • 1 tsp mustard seeds
  • 7-10 curry leaves
  • 3 green chillies
  • 1 tsp salt
  • ½ tsp turmeric
  • 2 tbsp peanuts or cashew nuts
  • 2 lemons
  • 200g Basmati rice

Method

  1. Wash the rice until the water runs clear.
  2. In a wide based pan add the washed rice, pour in 500ml of water (twice the amount of water to rice). Bring the water to a rolling boil, reduce the heat to the lowest setting and place the lid on the pan. Leave to cook for 12 minutes.
  3. Remove from the heat, very gently fork through it and leave to cool.
  4. In a separate pan heat the oil and add the mustard seeds. As they begin to splutter add the peanuts or cashews and fry to a golden brown colour. Add the turmeric powder, the curry leaves, green chillies and salt - fry for a minute.
  5. Remove from the heat and stir into the rice.
  6. Squeeze in the juice from the lemon and mix through carefully until all the rice is beautifully bright yellow.

Served with

This is such a delicious rice dish that it can be savoured as a lovely side dish to comliment a lovely tomato based dish but quite often I like to have this on its own as a meal in itself. Makes for a great take to work lunch dish!

Nutritional information

Typical values* per Serving
Calories230
Fat (g)18
of which saturates (g)3
Carbohydrates (g)17
of which sugars (g)0
Fibre (g)2
Protein (g)3
Salt (mg)572
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (5)

  • Tracey Ross

    04 April 2018 at 21:10 |
    A lovely tasting rice recipe with a hint of heat from the mustard seeds and it was such a pretty colour. Thank you

    reply

    • Hari Ghotra

      05 April 2018 at 08:36 |
      Hi Tracey - this rice is a great summer dish so lovely when you have BBQ. Good to hear that you enjoyed it. Thanks so much for your comments. Hari

      reply

  • Hari Ghotra

    04 April 2015 at 08:20 |
    Hi Waleed
    Glad you enjoyed this one - chillies can be very tricky. Might want to try it before adding to the dish to give you an idea of the heat. Thanks Hari

    reply

  • Waleed Mahmoud

    02 April 2015 at 16:43 |
    Awesome recipe, I love the inclusion of weights. The heat level was higher than I would have expected after using just jalapeno - still great though.

    reply

  • Rachel Thompson

    02 June 2014 at 18:06 |
    Made this tonight (with cashews) along with your red lentil dahl recipe. Both are delicious! Will definitely be cooking this again.

    reply

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