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Lemon Rice | Variety Rice | Lunch box recipe

Lemon rice, a tangy, zesty mixed rice recipe. An easy to make lunch box dish, that can quickly tossed together during the morning rush. 
Prep Time5 mins
Adding tempering and mixin5 mins
Total Time10 mins
Course: Main Course
Cuisine: Indian
Keyword: A quick rice recipe, Easy to make rice dish, How to make lemon rice, How to make mixed rice, Lemon mixed rice, Lemon rice recipe
Calories:

Materials

  • 2 cups Cooked rice Fresh or leftover
  • 2 nos Indian lemon juiced
  • ½ teaspoon salt or to taste
  • Fresh coriander leaves for garnish
  • fresh ginger for garnish optional

Tempering

  • 1 tablespoon oil any vegetable oil, i prefer Gingely oil
  • ½ teaspoon mustard seeds/kadugu
  • 1 teaspoon chana dal
  • 1 tsp urad dal
  • 3-4 nos red chilies or use 2 nos green chilies
  • ¼ teaspoon turmeric powder
  • teaspoon hing/asafoetida
  • 2 teaspoon peanuts or any nut of your choice, if allergic to nuts, omit this
  • a sprig of curry leaf

Instructions

  • Spread the rice on a plate and fluff it with a fork. If using leftover rice, then i would suggest steam it a little in the Microwave or on the stove-top.
  • If you are planning to cook rice fresh, then rinse 1 cup of rice 3 or 4 times with water. Add 2 cups of fresh water, cook the rice on stove-top, once the rice is 90% done, strain the extra water completely and keep it covered for 10 minutes. If making in pressure cooker, cook for 3 whistles.
  • Heat oil in a pan, Splutter mustard seeds, throw in curry leaves, gram dal, urad dal, hing and red chilies
  • When dal changes color, add peanuts and turmeric powder. Saute for  30 secs for the nuts to roast.
  • Pour this sizzling tempering on the rice. Mix well.
  • Add lemon juice, mix well. Adjust Salt. Garnish with coriander and ginger.
  • If serving immediately, serve it warm with a side of crisp, preferably appalam. Or pack it in lunch box with your favorite dry subzi.