Lemon Rice

Lemon Rice

 Rice is the essential food of India especially in the Southern part of the country. There are so many different varieties of rice and rice recipes, one cannot keep count. Most of us feel a need to eat rice at least once a day. Normally, plain steamed rice is eaten with curries, but having the same thing everyday could become quite boring. That is why Indians have come with different ways to enhance the plain steamed rice into something special.

 Biryani is the king of rice dishes. It can be completely vegetarian or you can add any meat of your choice. It is a celebratory dish that is prepared on special occasions. It is time consuming and involves several steps.

   We also have other simple preparations like lemon rice, tamarind rice, tomato rice, mango rice, curd rice, coconut rice, pulov and Khichdis. These are the most popular rice dishes. Most of these recipes require cooked rice therefore, you can easily use leftover rice. The first five rice dishes mentioned in this paragraph are also great to pack in lunch boxes.

  Today, we are making the simple and popular lemon rice. This rice is flavored with lemon juice and seasoned with typical seasoning spices like mustard seeds, cumin, chilis and lentils. Though this is a simple recipe there are a few important things to note. Cool the rice to room temperature before you start making this recipe. If using refrigerated rice bring that to room temperature too. Do not overcook the rice. Use only fresh lemon juice. Depending on the sourness of lemons that you are using and your personal preference, adjust the quantity of lemon juice called for in this recipe. Lemon rice should have a mild to medium lemony flavor.

Ingredients:

2 cups Basmati or long grain rice (I use the rice cooker measuring cups)

Juice from 1 to 2 lemons

2 tsp minced Ginger

2 Green Chilis, slit

1 Dried Red Chili

Turmeric powder 1/4 tsp

Few Curry leaves (optional)

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tbsp Channa dal

1 tbsp Urad dal

1/4 cup roasted Peanuts

2 tbsp oil   

Method:

• Cook rice (with a pinch of turmeric powder, but it is optional), and cool it down to room temperature.
• Heat oil in a pan on medium heat.
• When the oil starts to shimmer add the mustard seeds. Wait until the mustard seeds pop.
• Now add in the channa dal. Mix for fifteen seconds. 
• Add the urad dal and keep stirring until the dals are golden brown in color.
• 
  
  
  
• Add the ginger, cumin seeds, chilis, curry leaves if using, and the peanuts. Keep stirring the whole mixture for thirty seconds.
• 
  
  
  
• 
  
  
  
  
• Add the turmeric powder and give a quick mix. Do not let the turmeric burn.
• Turn the heat to low and add the lemon juice. Add the cooked and cooled rice. Mix everything well. Make sure every grain of rice looks lemon yellow in color. That means you have mixed the rice and lemon mixture well.
• 
  
  
  
• 
  
  
  
  
• 
  
  
  
  
• Lemon rice is ready to be served.

Note:

• Do not overcook the rice. 
• The size and sourness of lemons will vary from place to place, so I suggest adding half the quantity of juice first. Taste the rice and add more juice if needed. After making this dish a couple of times you will figure out how much lemon juice you will need. Lemon rice must not taste too lemony. It should have a slight lemon flavor and tanginess.
• Always use medium heat. The spices used here can quickly burn. Therefore, adjust the heat accordingly.
• If you do not have the dals on hand, you can leave them out. Or use a tablespoon of mung beans if you have them. Although not traditional they will still lend some crunchiness to the dish.
• You can substitute peanuts with cashews.
• Serve lemon rice with a fried curry, meaning any gravy less curry. You can also serve them with just French fries or even chips.
• When I am short on time I like to serve lemon rice with breaded chicken or fish fillets and a side salad. Just pop a few frozen fillets into the oven just before you start making the lemon rice.

Video version of this recipe on Youtube

Lemon Rice This rice is flavored with lemon juice and seasoned with typical seasoning spices like mustard seeds, cumin, chilis and lentils. Though this is a simple recipe there are a few important things to note. Cool the rice to room temperature before you start making this recipe. If using refrigerated rice bring that to room temperature too. Do not overcook the rice. Use only fresh lemon juice. Depending on the sourness of lemons that you are using and your personal preference, adjust the quantity of lemon juice called for in this recipe. Lemon rice should have a mild to medium lemony flavor. Prep Time: 15 minutes to get the spices out and ready Cook Time: 30 minutes if you have cooked rice. Total Time: 45 minutes to an hour Makes: 3 to 4 servings INGREDIENTS: 2 cups Basmati or long grain rice (I use the rice cooker measuring cups) Juice from 1 to 2 lemons 2 tsp minced Ginger 2 Green Chilis, slit 1 Dried Red Chili Turmeric powder 1/4 tsp Few Curry leaves (optional) 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1 tbsp Channa dal 1 tbsp Urad dal 1/4 cup roasted Peanuts 2 tbsp oil    `Method: Cook rice and cool it down to room temperature. You can cook rice with a pinch of turmeric powder but it is optional. Heat oil in a pan on medium heat. When the oil starts to shimmer add the mustard seeds. Wait until the mustard seeds pop. Now add in the channa dal. Mix for fifteen seconds.  Add the urad dal and keep stirring until the dals are golden brown in color. Add the ginger, cumin seeds, chilis, curry leaves if using, and the peanuts. Keep stirring the whole mixture for thirty seconds. Add the turmeric powder and give a quick mix. Do not let the turmeric burn. Turn the heat to low and add the lemon juice. Add the cooked and cooled rice. Mix everything well. Make sure every grain of rice looks lemon yellow in color. That means you have mixed the rice and lemon mixture well. Lemon rice is ready to be served. NOTES: Do not overcook the rice.  The size and sourness of lemons will vary from place to place, so I suggest adding half the quantity of juice first. Taste the rice and add more juice if needed. After making this dish a couple of times you will figure out how much lemon juice you will need. Lemon rice must not taste too lemony. It should have a slight lemon flavor and tanginess. Always use medium heat. The spices used here can quickly burn. Therefore, adjust the heat accordingly. If you do not have the dals on hand, you can leave them out. Or use a tablespoon of mung beans if you have them. Although not traditional they will still lend some crunchiness to the dish. You can substitute peanuts with cashews. Serve lemon rice with a fried curry, meaning any gravy less curry. You can also serve them with just French fries or even chips. When I am short on time I like to serve lemon rice with breaded chicken or fish fillets and a side salad. Just pop a few frozen fillets into the oven just before you start making the lemon rice. --------------------------------------------------------------------------------