Lemon Rice

Ingredients

• 190 g (1 cup)basmati rice
• 5–6small or pearl onions, sliced (optional)
• 2green chillies, chopped
• ½ tspground turmeric
• juice of 1 medium-to-largelemon
• to tastecurry leaves
• to tastesalt
• 1 tspmustard seeds
• 1 tbspsesame oil
• 1 tspurad dal
• 1 tsphusked Bengal gram (chana dal)
• 1 tbsppeanuts, roasted
• 1–2dried red chillies

Instructions

1. 1

   Cook the rice

   Add half a tablespoon of the oil to the rice and cook it as you normally would.

2. 2

   Make the seasoning

   Heat the remaining oil in a pan. Let the mustard seeds splutter, then add the urad dal, chana dal, peanuts, curry leaves, dried red chilli, small onion if using, and green chilli. Cook for 1–2 minutes. Add the turmeric, lemon juice and salt, then stir for 1–2 minutes.

3. 3

   Mix in rice

   Add the cooked rice and mix well. Cook for a further 2 minutes, then take the pan off the heat.

4. 4

   Serve the rice

   Serve hot with raita or plain curd, and mango pickle or lemon pickle.

What is lemon rice?

Lemon rice is a South Indian-style seasoned rice dish, often made by tossing cooked rice with a spiced oil tempering and citrus. It is bright and savoury, with crunch from nuts and lentils alongside the aroma of curry leaves.

This version keeps the preparation straightforward: cook the rice, make the seasoning in a pan, then combine them. Lemon juice added to the spiced oil gives the rice its tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 5g protein, 43g carbs, 5g fat.

Most of the carbohydrates come from the basmati rice; sesame oil and peanuts provide most of the fat, while the rice, lentils and peanuts contribute some protein. Serve it with plain curd or raita and a portion of vegetables to make the plate more varied.

Choose rice that stays separate

Basmati rice: Rinse it if that is part of your usual cooking routine, and cook it until tender but not mushy. Fluffy, separate grains are easier to coat evenly with the seasoning.

Cooked rice: If making the rice ahead, let it cool before mixing so it is less likely to clump in the pan.

Build the seasoning

Mustard and dals: Give the mustard seeds time to splutter in the hot oil, then add the urad dal and chana dal. They should cook briefly with the other additions, so keep the pan moving and watch that they do not catch.

Chillies and curry leaves: These bring fragrance and heat to the oil. Add the onion only if you want its sweetness and softness in the finished rice.

Get the lemon balance right

Lemon juice: The recipe uses the juice of one medium-to-large lemon. Lemons vary, so taste the seasoning before adding the rice and adjust the salt to suit.

Turmeric: Stir it into the oil with the lemon juice and salt, as directed, to distribute its colour through the rice rather than leaving concentrated patches.

Mix without crushing

Gentle folding: Add the cooked rice and turn it through the seasoning carefully. A broad spoon or spatula helps coat the grains while keeping them intact.

Final cooking: Give the mixed rice two more minutes in the pan, as the method specifies. Stop there so the rice stays fluffy rather than becoming soft and packed.

Serve it with

Cool accompaniments: Plain curd or raita adds a creamy contrast to the lemon and chillies. Serve either alongside rather than stirring it into the pan.

Pickle: Mango or lemon pickle brings an extra sharp, salty note. Start with a small amount, since the rice is already seasoned.

Recipe notes & tips

• Measure the rice before cooking so the seasoning-to-rice balance stays consistent.
• Use the dried red chillies and green chillies to suit your preferred heat level.
• Have the onion and chillies ready before heating the oil, as the seasoning cooks quickly.
• Use roasted peanuts as listed, adding them with the other seasoning ingredients.
• Taste the lemon-and-salt seasoning before folding in the rice.

Variations

• More citrus: Add a little extra lemon juice if you prefer a sharper finish.
• Milder heat: Use one dried red chilli and remove the seeds from the green chillies.
• Skip the onion: Leave it out for the optional onion-free version.
• Fresh peanuts: Use raw peanuts and cook them in the oil until toasted before proceeding.
• Extra curry leaves: Add more leaves for a stronger herbal aroma.

Common mistakes to avoid

• Wet rice: Excess water can make the finished dish clumpy; cook the rice until tender and well drained if needed.
• Burnt dals: Keep the pan moving after adding them, as the small lentils can catch quickly.
• Overcooked rice: Stop after the stated two minutes of mixing so the grains retain their shape.
• Uneven seasoning: Fold the rice through the pan thoroughly, but gently, to coat the grains.
• Too much pickle: Serve it on the side and add a little at a time so it does not overwhelm the lemon rice.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until piping hot in a pan with a small splash of water, stirring gently; add a little fresh lemon juice if the flavour has mellowed.

Frequently asked questions