Refreshing Lemon Rice Recipe


Difficulty LevelEasyServings4
Main Ingredient


 Rice1 1⁄2 Cup (24 tbs), picked washed and soaked in 3 cups water
 Curry leaves8 , washed and torn up
 Cooking oil1⁄2 Cup (8 tbs)
 Unsalted peanuts2 Tablespoon
 Whole red chillies2
 Asafoetida1 Pinch
 Mustard seeds1 Teaspoon
 Black gram2 Teaspoon
 Rice1 Teaspoon, picked
 Green chillies2 , deseeded and sliced
 Turmeric powder3⁄4 Teaspoon
 Raisins1 Tablespoon
 Grated fresh coconut1 Tablespoon
 Salt To Taste

Nutrition Facts

Serving size

Calories 598 Calories from Fat 301

% Daily Value*

Total Fat 34 g52.8%

Saturated Fat 5.8 g29.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 105.6 mg4.4%

Total Carbohydrates 65 g21.6%

Dietary Fiber 3 g12%

Sugars 3.5 g

Protein 8 g16.8%

Vitamin A 2.8% Vitamin C 33%

Calcium 5.2% Iron 9.7%

*Based on a 2000 Calorie diet


1 Boil the rice and keep aside.
2 While the rice is cooking, heat the oil and fry the peanuts till golden brown.
Remove from the oil and keep aside.
3 Take out and strain the excess oil, leaving only 3-4 tablespoons in the pan.
In the same oil, drop the red chillies. When they start to darken, add the asafoetida.
4 After another second, add the mustard seeds, gram and rice.
5 As soon as the seeds stop spluttering, add the rest of the ingredients.
Be careful the lime juice will splutter as soon as you add it but will subside in a few seconds.
6 Fluff up the rice and add to the ingredients in the pan. Stir well to coat evenly.
Add the peanuts.
7 Garnish with the fresh coconut if using.