Lemon Rice

Lemon Rice

Lemon rice is a delicious south Indian dish. Lemon juice gives a very refreshing and tangy flavor to the rice.

Time: 25 minutes


  • 1 cup long grain rice (basmati rice)
  • 2 Tbsp oil
  • 1/8 tsp asafoetida (heeng)
  • 1 tsp mustard seeds (sarson)
  • 7-8 or 1 tsp dried and crushed curry leaves (kadhi patta)
  • 2-3 whole red peppers (sabut laal mirch)
  • 1/2 tsp turmeric (haldi)
  • 2 tsp salt or to taste
  • 2 Tbsp lemon juice
  • 2 Tbsp chopped coriander leaves (hara dhania)


  • Pick and wash the rice and soak for at least 1/2 hour.
  • Heat oil in a pan and add the asafoetida, mustard seeds, curry leaves and the red peppers.
  • When the seeds begin to splutter, add the rice and turn around a few times.
  • Add the turmeric, salt and 1 1/2 cups water, and bring to a boil, uncovered.
  • When it comes to a boil, sprinkle a few drops of lemon, cover the pan and lower the heat. The rice should cook in 10 minutes. In case you want it to cook slower, place a
  • griddle or something under the pan after it has come to a boil and you have lowered the heat.
  • Shut off the heat, and mix in the lemon juice and half of the coriander leaves.
  • Transfer on to a serving dish, garnish with the rest of the coriander leaves and serve.