Lemon Rice
Lemon Rice is a vibrant, 'sun-yellow' South Indian classic that delivers a bright, citrusy punch through a blend of fresh lemon juice and toasted turmeric. This 'zingy' dish is defined by its crunchy 'Tarka' - a tempered mix of mustard seeds, curry leaves, and dried red chilies - balanced by the nutty snap of roasted peanuts. It is a light, aromatic masterpiece that perfectly transforms simple steamed rice into a savoury, refreshing staple.
Cuisines
Cooking Instructions
Cooking: 5 minutes
Notes:
Fresh lemon zest provides a bright, aromatic citrus punch without adding excessive sourness.
Finely chopped garlic can be added to the warm oil alongside the cardamom pods for a flavourful garlic lemon variation.
Garnish with fresh lemon half-wheels at the table for an optional extra burst of fresh citrus juice.
Infuse Oil with Spices
Heat the vegetable oil in a wok or frying pan over medium heat. Crack open the green cardamom pods to expose the seeds and add them to the hot oil. Add the turmeric, stirring for a few seconds until the oil turns vibrant yellow and fragrant.
Stir-fry Rice
Add the cold cooked basmati rice to the pan, tossing constantly to coat the grains evenly in the turmeric oil. Stir-fry for 2 minutes until the rice is heated through.
Add Lemon and Coriander
Stir in the grated lemon zest, fresh lemon juice, salt, and finely chopped coriander. Toss continuously for another minute until thoroughly heated and aromatic.
Garnish and Serve
Transfer the warm lemon rice to a serving bowl, garnish with half-wheels of fresh lemon and coriander sprigs, and serve hot alongside your favourite curry.
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Ingredients
| Vegetable Oil | 1 tbsp |
| Green Cardamom Pods | 2 |
| Turmeric | ¼ tsp |
| Cold Cooked Basmati Rice | 250g |
| Lemon Zest | 1 tsp |
| Lemon Juice | 1 tbsp |
| Salt | ½ tsp |
| Fresh Coriander | 1 tbsp |
| Lemon Slices | 2 |
