Best Lemon Rice Recipe Ever Recipe

Before diving into the tantalizing experience of making your best lemon rice ever, let’s talk about what dishes can complement this vibrant meal. Lemon rice shines as a versatile side. It pairs beautifully with curries, grilled chicken, or roasted vegetables.

You can even serve it alongside simple yogurt or raita for a refreshing contrast that balances the zest. Now, let’s set the stage for a culinary adventure.

A warm summer evening, the sun just beginning to dip below the horizon, casting a golden glow across the patio. You’ve just set the table, excited to impress your friends or family with a dish that’s bursting with flavor.

That dish is the Best Lemon Rice Ever. It’s quick to make, brimming with zest, and has that perfect amount of spice that tickles the taste buds.

As a registered dietitian and food enthusiast, I know what it means to bring joy to the table with easy, delightful recipes. Today, I’ll take you on a journey to create a dish that promises to be your next loved one!

What is the Best Lemon Rice Ever?

At its core, lemon rice is a south Indian specialty that combines flavors of aromatic spices with the refreshing zest of lemon. What sets my version apart is the careful balance of spices, textures, and the fresh burst of citrus that makes this dish irresistible.

It’s not just a side; it’s a celebration of flavors that invigorates any meal and can elevate a simple dinner into a culinary feast.

What Makes This Recipe Different from Other Lemon Rice Recipes?

This recipe for lemon rice does more than just deliver flavor. It highlights the use of both mustard seeds and peanuts, which adds a delightful crunch to the dish.

The unique blend of spices, including asafoetida and curry leaves, creates a fragrant experience that makes each bite memorable.

While most lemon rice recipes are straightforward, I infuse a little extra love with ginger and fresh coriander to make the final product shine. Forget about the same old lemon rice; this version is your ticket to flavor excitement!

How Does It Taste?

When you take that first bite, the flavors explode in your mouth. The warmth from the mustard seeds, the crunch of peanuts, and the zesty freshness of lemon create a symphony of taste.

It’s a comforting mix of savory and tangy flavors, with an herbal note from the curry leaves that ties everything together. It’s a dish that ticks all the boxes: light, zesty, and satisfying.

Ingredients You’ll Need To Make This Dish

To whip up the best lemon rice, you’ll need a handful of ingredients that are both simple and accessible. Let’s gather our supplies:

2 tablespoons cooking oil
¾ teaspoon whole mustard seeds
1½ teaspoons split Bengal gram (chana dal)
1 teaspoon split black gram (urad dal)
A pinch of asafoetida (hing)
4 tablespoons roasted peanuts or broken cashews
2 dried red chilies, roughly torn
½ tablespoon finely minced ginger root
2 fresh green chilies, slit lengthwise
1 sprig of fresh curry leaves
¼ to ½ teaspoon ground turmeric
1½ cups raw rice (or 4 cups of steamed basmati or short-grain rice)
2 to 3 tablespoons fresh lemon or lime juice
¼ teaspoon grated lemon zest
1 tablespoon finely chopped coriander leaves
½ teaspoon sea salt

Step 1: Prepare the Rice

Start by cooking your rice. You can use either raw rice or some pre-cooked basmati. If you’re cooking raw rice, rinse it under cool water until it runs clear. This removes the excess starch and makes for fluffier rice.

Cook it according to package directions. If you’re using pre-cooked rice, make sure it’s not clumped together and is ready for action!

Step 2: Gather All Spices

While the rice is cooking, it’s time to gather your spices. This is the fun part! Heat oil in a pan over medium heat. As it warms, prepare your mustard seeds and dals to sprinkle in.

Step 3: Sauté the Spices

When the oil is hot, toss in the mustard seeds. Watch them pop! When they start to sizzle, add the chana dal and urad dal, giving everything a quick stir. Next, incorporate the asafoetida, dried red chilies, and minced ginger. The aroma will begin to fill your kitchen with wonderful scents.

Step 4: Add Fresh Ingredients

Now, it’s time to add the green chilies and curry leaves. Stir for about 30 seconds. Then, add ground turmeric. This adds a beautiful golden hue to your dish.

Step 5: Combine with Rice

At this point, your rice should be finished cooking. Gently fluff it and add it to the sautéed spices. Mix carefully. You want the rice to retain its structure while absorbing the flavors.

Step 6: Finish with Zest and Juice

Finish the dish with a good squeeze of fresh lemon or lime juice and a bit of grated lemon zest. Mix in the chopped coriander leaves and salt. Taste and adjust seasonings as necessary.

Step 7: Serve and Enjoy!

Transfer that beautifully prepared lemon rice to a serving bowl. Garnish with extra coriander if desired. Enjoy it warm or at room temperature—it’s delightful either way!

Tips & Tricks on Making the Best Lemon Rice Ever

Perfect Rice Texture: Rinse rice multiple times before cooking to achieve that fluffy texture.
Quality Oil Matters: Use a good quality cooking oil for better flavor. Peanut oil works well for this recipe.
Timing is Key: Don’t skip sautéing the spices. It releases essential oils that enhance flavor.
Peanut/Cashew Choice: Roasted peanuts or cashews can be used. Roasted peanuts add crunch, while cashews lend creaminess.
Adjust the Spice Level: You can adjust the number of green chilies based on your spice tolerance.

Nutrition Information

Best Lemon Rice Recipe Ever Nutrition Facts

How Do I Store This Dish?

Lemon rice can be stored in an airtight container in the refrigerator for up to three days. Reheat it gently on the stovetop or in the microwave. The flavors may intensify as it sits, making it even better the next day!

What Other Substitutes Can You Use in Best Lemon Rice Ever?

Jasmine Rice: This fragrant Thai rice is an excellent substitute. It adds a floral aroma that complements the lemon perfectly.
Quinoa: For a healthier option, quinoa provides a nutty flavor and is high in protein. Adjust cooking times accordingly.
Couscous: This tiny pasta cooks quickly and absorbs flavor well, making it a fantastic alternative for a different texture.
Brown Rice: Using brown rice not only adds nutty flavor but also increases fiber content. It will take longer to cook, so adjust accordingly.
Cauliflower Rice: For a low-carb option, finely grated cauliflower can be used. It’s great for those cutting down on carbs while still enjoying flavor.

Print Recipe Pin Recipe

Prep Time 2

Cook Time 25

Total Time 27

Course Main Course

Cuisine South Indian

Servings

Calories 516 kcal

Equipment

Ingredients

2 tablespoons cooking oil
¾ teaspoon whole mustard seeds
1½ teaspoons split Bengal gram chana dal
1 teaspoon split black gram urad dal
A pinch of asafoetida hing
4 tablespoons roasted peanuts or broken cashews
2 dried red chilies roughly torn
½ tablespoon finely minced ginger root
2 fresh green chilies slit lengthwise
1 sprig of fresh curry leaves
¼ to ½ teaspoon ground turmeric
1½ cups raw rice or 4 cups of steamed basmati or short-grain rice
2 to 3 tablespoons fresh lemon or lime juice
¼ teaspoon grated lemon zest
1 tablespoon finely chopped coriander leaves
½ teaspoon sea salt