Lemon Rice Recipe - Instant Pot & Stovetop
Indian Lemon rice - spicy, tangy flavored South Indian classic rice pilaf recipe prepared with rice, lemon juice, roasted peanuts, and Indian spices in an Instant Pot Pressure Cooker.
Servings 2
Calories 175kcal
Equipment
Ingredients
- 2-3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon split urad dal
- ½ tablespoon split chana dal
- 1 teaspoon ginger minced
- 1-2 dry red chili (optional)
- 2 green chili finely chopped
- 1 sprig curry leaves
- 1 pinch asafoetida (hing) skip for gluten-free
- ½ teaspoon turmeric powder (haldi)
- 1 cup basmati rice
- 1.5 cups water
- salt to taste
- juice of one lemon
- 2 tablespoon roasted peanuts
- 2 tablespoon roasted cashews (optional)
- 2 tablespoon coriander leaves (cilantro) finely chopped
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Heat ghee (or oil), add chana dal and urad dal. Sauté them for about a minute until they are light brown.
- Next, add mustard seeds and let them splutter. Then add green chilies, red chili, curry leaves, asafoetida, and ginger and saute for a few seconds.
- Add turmeric powder and give a quick stir .
- Add rinsed rice, water, salt, and give a stir.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
- When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
- Remove the lid away from you. Add roasted peanuts, lemon juice, and garnish with fresh cilantro/coriander leaves. Gently mix everything.
- Lemon Rice is ready to be enjoyed with pickle, papad and raita.
Stovetop Method
- Rinse the rice and cook the Basmati Rice Instant Pot Electric Pressure or stovetop pressure cooker. Once cooked, spread it out on a wide plate and let it cool completely, this step helps to achieve separate and non-mushy rice.
- In a Kadai, Heat oil. Add in the raw peanuts and fry them until they turn slightly golden brown. Take them out and keep them aside.
- In the same Kadai, add mustard seeds and let them crackle. Then add chana dal, and urad dal. Sauté for about a minute until they are light brown.
- Then add ginger, green chilies, red chili, and curry leaves, and saute for a few seconds.
- Turn off the gas and then add turmeric powder and asafoetida. Stir quickly.
- Add the cooked rice, roasted peanuts, lemon juice and salt. Mix well.
- Sprinkle coriander leaves and serve immediately.
Video
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
Tips to Make the Best Lemon Rice
- Rice-to-Water Ratio: Be careful about the rice-to-water ratio since you want lemon rice with each grain separate and fluffier.
- Add Lemon Juice after turning off the heat: It helps to preserve bright and fresh flavor of the lemon. If you add the lemon juice when the heat is still on, then, lemon flavor can become dull and bitter.
Variations and Substitutions
- Rice: You can use either sona masuri, basmati, or jasmine rice in this recipe. Rice to water ratio will vary for each rice type. For example, for Basmati (1 rice:1 ½ water), sona masuri short grain (1:2), and jasmine rice (1:1 ¼).
- Onions: You can also add onions while sauteing, it gives a nice flavor to the lemon rice.
- Mangoes: If mangoes are in season, you can add ¼ cup of grated raw mango during tempering, which adds a tangy twist to the rice. Here is the detailed recipe for Raw Mango Rice.
- Lemon Zest: You can also add a little lemon zest to the lemon rice. It adds a great flavor.
- Other Grains: You can replace rice with quinoa or millets to make a healthier option.
- Add Vegetables: You can also add vegetables like carrots, green beans, bell pepper, and peas.
- Don’t have roasted peanuts? You can roast them in the instant pot before starting the recipe. Add 1 tablespoon of oil and roast the peanuts until they turn light brown and start crackling. Take them out, keep them aside, and continue with the recipe. You can also use roasted cashews.
Nutrition
Calories: 175kcal | Carbohydrates: 26.7g | Protein: 2.6g | Fat: 6.4g | Cholesterol: 0mg | Sodium: 3.5mg | Potassium: 67.4mg | Fiber: 1.7g | Vitamin A: 50IU | Vitamin C: 9.1mg | Calcium: 20mg | Iron: 0.2mg