Lemon Rice is one of the most popular and often made rice recipe from South India. This is one of the easiest rice dish to make.

Already cooked or steamed rice is mixed with a spiced lemon and peanut mixture. You can make lemon rice with freshly cooked rice or even with left over rice. The peanuts adds crunch to this sour and aromatic rice recipe.
You can cook the rice according to your preferance.
Apart from Chinese Fried Rice, Pulao or Biryanis, in all other rice recipes,
I prefer, proper cooked rice grains.

Best is to serve lemon rice with pappads or with Pickles or coconut chutney.

This lemon rice can also be made as a tiffin box or as a picnic lunch.
It is a light dish and you can have it as a light breakfast also.

Lemon rice receipe below:

Source : Mary Ninan
Recipe type: Easy
Main cuisine: South India
Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Serves: 2-3

Lemon rice – crunchy, flavorful and sour rice recipe from South India.

(measuring cup used, 1 cup = 250 ml):
2.5 to 3 cups cooked/steamed basmati rice or Cooked Brown rice
1.5 to 2 tbsp lemon juice or as required
1 tsp mustard seeds
1 tsp spilt & skinned black gram
1 green chilli, chopped
2 dry red chillies
12-15 curry leaves
A pinch of asafoetida
½ tsp turmeric powder
1 tbsp cashew nut, halved or chopped (optional)
¼ cup peanuts (optional)
2 to 3 tbsp sesame oil (optional)
Rock salt or regular salt as required

How to make the Lemon Rice:
First cook about 1 to 1.25 cups rice in 2 to 3 cups of water till the grains are cooked completely. (will yield approx 2.5 to 3 cups rice, depending on the type and quality of rice)
Drain and spread the rice on a plate or in a bowl.
Cover and let the rice cool.
In a small frying pan, first roast the peanuts till they are crisp and browned. Remove the peanuts and keep aside.
Then in the same frying pan, roast the cashewnuts till light brown.
Remove the cashewnuts and keep aside.
Heat the sesame oil in the same pan. Add the mustard seeds and black gram.
Crackle the mustard and brown the black gram. Add the red chillies, green chillies and curry leaves. Fry for 12-15 seconds. Then add the peanuts and stir. Add the asafoetida and turmeric powder. Fry for 2-3 seconds. Fry all ingrediants on a low flame, so that the spices don’t burn. Switch off the fire and add the lemon juice along with salt. Stir and immediately pour this mixture on the rice. Mix very well.
Keep the lemon rice covered for the flavors to blend for 4-5 minutes.
Then serve the lemon rice with papads and pickles or coconut chutney or just have lemon rice plain.