lemon rice recipe

Ingredients

• 3 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 1 teaspoon Mustard Seeds (helps give the characteristic pop and aroma)
• 1 teaspoon Urad Dal (Split Black Gram) (adds crunch and nuttiness)
• 1/4 teaspoon Red Chili Powder (adjust to taste; use mild if you prefer less heat)
• 1/2 teaspoon Turmeric Powder (gives a warm golden hue)
• 1 cup Long Grain Rice (Basmati or similar) (rinsed until water runs clear)
• 2 cups Water (for cooking rice)
• 2 teaspoons Salt (1 tsp for cooking rice, 1 tsp for seasoning after cooking)
• 1 tablespoon Lemon Juice (freshly squeezed; about half a medium lemon)
• 2 tablespoons Fresh Coriander Leaves (roughly chopped for garnish)

Instructions

1. Heat Oil

   Place the frying pan over medium heat and add 3 Tbsp vegetable oil. Let it warm for about 1 minute.

   Time: PT1M

   Temperature: Medium heat

2. Temper Mustard Seeds

   Add 1 tsp mustard seeds to the hot oil. Stir until they begin to pop, about 30 seconds.

   Time: PT30S

   Temperature: Medium heat

3. Fry Urad Dal

   Add 1 tsp urad dal and fry, stirring constantly, until it turns light golden brown (about 5 minutes).

   Time: PT5M

   Temperature: Medium heat

4. Add Spices

   Sprinkle 1/4 tsp red chili powder and 1/2 tsp turmeric powder. Stir quickly for 30 seconds so the spices release their aroma.

   Time: PT30S

   Temperature: Medium heat

5. Toast the Rice

   Add the rinsed 1 cup rice to the pan and sauté for 2 minutes, ensuring each grain gets coated with the spiced oil.

   Time: PT2M

   Temperature: Medium heat

6. Cook the Rice

   Transfer the rice to a saucepan, add 2 cups water and 1 tsp salt. Bring to a boil, then reduce to low, cover, and simmer for 8‑9 minutes until the rice is tender and water is absorbed.

   Time: PT10M

   Temperature: Boiling then simmer

7. Drain and Cool

   Pour the cooked rice into a fine mesh strainer and let it sit for a minute to drain excess water. Spread the rice on a plate to cool to room temperature (about 3 minutes).

   Time: PT3M

8. Season with Lemon

   Transfer the cooled rice to a mixing bowl. Add 1 Tbsp fresh lemon juice and the remaining 1 tsp salt. Gently toss to combine, being careful not to mash the grains.

   Time: PT2M

9. Garnish and Serve

   Sprinkle 2 Tbsp chopped fresh coriander over the rice. Serve warm or at room temperature.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Vegetable Oil: Sunflower Oil, Canola Oil
• Instead of Mustard Seeds: Cumin Seeds, Fenugreek Seeds
• Instead of Urad Dal (Split Black Gram): Chana Dal, Moong Dal
• Instead of Red Chili Powder: Paprika, Cayenne Pepper (use less)
• Instead of Turmeric Powder: Saffron (tiny pinch), Annatto powder
• Instead of Long Grain Rice (Basmati or similar): Jasmine Rice, Regular White Rice
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Lemon Juice: Lime Juice, Amchur (dry mango powder)
• Instead of Fresh Coriander Leaves: Fresh Mint, Cilantro

Equipment Needed

• Frying Pan or Skillet
• Saucepan or Rice Cooker
• Wooden Spoon or Spatula
• Fine Mesh Strainer or Colander
• Mixing Bowl
• Measuring Spoons

Critical Steps — Do Not Skip

• Frying the urad dal until light golden brown – under‑cooking leaves it raw, over‑cooking makes it bitter.
• Cooking the rice with the correct water ratio – too much water makes it mushy, too little leaves it hard.
• Adding lemon juice only after the rice has cooled to room temperature to keep the grains separate.

Chef Tips from the Video

• Use basmati rice for a fragrant, fluffy texture.
• Toast the urad dal until just golden – it adds a pleasant nutty crunch.
• Freshly squeezed lemon juice gives a brighter taste than bottled juice.
• Garnish with toasted peanuts or cashews for added texture (optional).

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a sealed bag for up to 1 month; reheat gently with a splash of water.

Room temperature: Can sit at room temperature for up to 2 hours; after that refrigerate.

Make-Ahead Tips

• Cook the rice a day ahead, cool completely, and store in the fridge. Add lemon juice and toss before serving.
• The tempering (mustard seeds, urad dal, spices) can be prepared in advance and stored in a small jar for up to 3 days.

Frequently Asked Questions