- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 600 ml
- 60 ml
- 2 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 1 pinch
- 40 g
- 1 tsp
- 2 tbsp
Process
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Rinse the basmati rice in cold water until the water runs clear. Drain well.
In a medium pot, combine the rinsed rice, 600 ml water, and 0.5 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 10–12 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and spread on a plate to cool slightly.
While the rice cooks, heat vegetable oil in a small pan over medium heat. Add mustard seeds and wait for them to pop, about 30 seconds. Add urad dal (if using) and peanuts; fry until the dal turns golden and peanuts are fragrant, about 1–2 minutes.
Add curry leaves, green chilies, grated ginger, turmeric powder, and asafoetida (if using) to the pan. Stir for 30 seconds until fragrant. Remove from heat.
In a large bowl, combine the cooked rice, the tempered oil mixture, and lemon juice. Add the remaining 0.5 tsp salt. Mix gently with a fork until the rice is evenly yellow.
Taste and adjust salt or lemon juice. Garnish with chopped coriander leaves if desired. Serve warm or at room temperature.
Kitchen notes
Kitchen notes
- The most common mistake is adding lemon juice while the rice is hot; this makes the rice mushy. Always cool the rice to warm room temperature before mixing in the lemon juice.
- For fluffy rice, use a 1:2 ratio of rice to water and avoid stirring during cooking. Let it rest covered for 5 minutes after cooking.
- Tempering (tadka) is key: make sure the oil is medium-hot before adding mustard seeds. If the seeds don't pop, the oil is not hot enough; if they burn, it's too hot.
- To prevent the rice from becoming sticky, spread it on a plate to cool slightly before mixing with the lemon juice and tempering.
Substitutions
- basmati rice→any long-grain white rice or leftover cooked rice
- urad dal→split yellow lentils (chana dal) or omit
- peanuts→cashews or skip for nut-free
- green chilies→dried red chilies or red chili flakes
- asafoetida→omit or use a pinch of garlic powder
Storage & reheating
Store lemon rice in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a microwave-safe bowl, sprinkle with 1-2 tsp water, cover, and microwave on high for 1-2 minutes until steaming. Alternatively, reheat in a covered pan over low heat with a splash of water. Do not freeze; the texture becomes mushy upon thawing.
FAQ
The questions we get asked most
Why did my lemon rice turn out mushy?
Mushy rice usually happens when you add lemon juice to hot rice or use too much water. Cook rice with a 1:2 rice-to-water ratio, let it cool to warm room temperature, and then mix in the lemon juice gently with a fork.
Can I use leftover rice for lemon rice?
Yes, leftover rice works well as long as it is not overcooked. Break up any clumps, warm it slightly, and then proceed with the recipe. Cold rice straight from the fridge may need a few minutes of steaming to soften before mixing.
How do I make lemon rice less sour?
Start with 2 tbsp lemon juice, taste, and add more only if needed. You can also balance the sourness by adding a pinch of sugar or increasing the salt slightly. Remember that the flavors meld as it sits, so it may taste less sour after 10 minutes.
Can I add vegetables to lemon rice?
Yes, you can add cooked peas, diced carrots, or roasted cashews for extra texture. Add them after the tempering step so they don't overpower the lemon flavor. If using raw vegetables, sauté them with the spices until tender.
Is lemon rice gluten-free?
This recipe is gluten-free as written because it uses rice and does not contain wheat, barley, or rye. However, always check that your asafoetida and other spices are gluten-free, as some brands may contain wheat flour as an anti-caking agent.
How long does lemon rice keep in the fridge?
Store it in an airtight container in the refrigerator for up to 3 days. After that, the rice may dry out and lose its fresh lemon flavor. Reheat with a splash of water to restore moisture.
Can I make lemon rice ahead of time?
You can cook the rice and prepare the tempering up to a day in advance, but mix in the lemon juice just before serving for the best flavor. If you must mix ahead, do it no more than 2 hours before serving and keep it at room temperature.
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