Lemon Rice

Simple, yet oh-so satisfying. The combination of lemon juice, dried lemon powder and ginger make for flavours that are both fresh and zesty, and work great for a hot summer meal.   

Lemon Rice

Serves : 4
Prep Time : 5 – 10 MINUTES
Cooking Time : 20 MINUTES


  • Basmati Rice – 4 Cups, pre-cooked and at room temeprature
  • Lemon Juice – 1/4 Cup
  • Salt – to taste
  • Vegetable Oil – 2 tbsp
  • Turmeric Powder – 1/2 tsp
  • Dried Lemon Powder – 1 tsp
  • Fresh Green Chili Pepper – 2, sliced
  • Bay Leaf – 1
  • Ginger – 1/2 tbsp, grated
  • Method

    – Heat 1 tablespoon of the oil in a pot over medium heat, then add the cashews and sauté until they turn a brownish golden colour. Remove from the pot and set aside.

    – Pour the remaining oil into the pot and add the mustard seeds. Sauté until fragrant.

    – Add the ginger, chilies, and bay leaf. Sauté for 2 – 3 minutes, then add the lemon powder and turmeric and pour in 1/4 cup of water. Stir to combine all the ingredients and season with salt.

    – Bring to a simmer, and let cook until most of the water has evaporated.

    – At this point, take off the heat and pour in the cooked rice.

    – Pour in the lemon juice and mix until all the ingredients are well combined.

    – Taste and season with more salt if needed.

    – Garnish with the cashews and serve with yogurt and pickles.

    (*) Pantry recipes can be found in the yufeed app



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