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Lemon Rice – South Indian Rice With Lemon and Peanuts

Lemon Rice – South Indian Rice With Lemon and Peanuts

Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people


  • 1 C Extra Long grain Basmati rice
  • 2 C Water
  • 1/4 tsp Turmeric ground
  • Salt to taste
  • 1 tsp oil
  • 4 Tbs peanuts
  • 2 Tbs cashews
  • 1/2 tsp mustard seeds
  • 5- 6 curry leaves
  • 1-2 dried red chillis
  • 1 thai green chili optional
  • 2 Tbs water
  • 4 Tbs fresh lemon juice less if you don't like it that tart
  • 2 Tbs chopped cilantro to garnish


  1. Rinse the rice under water until the water runs clear. We want to be able to remove as much residual starch as possible.
    Boil the 2 cups of water and add the rice in when it comes to a rolling boil.

  2. Add the salt and the turmeric, stir once or twice. 

  3. Reduce heat to low, cover the pot and cook the rice for 18 to 20 min.

  4. Once the rice is cooked, fluff it with a fork and keep it aside.

  5. Heat another saucepan or skillet. Add oil and then add the peanuts and cashews.

  6. Saute until golden brown and crunchy. Remove with a slotted spoon and keep aside.

  7. In the same oil, add the mustard seeds and wait for them to crackle.

  8. Add the curry leaves, green chilis and the dried red chili powder. Saute until the curry leaves turn dark green.

  9. Add in two table spoons of water to reduce the temperature of the pan and then add the lemon juice, rice and the nuts.

  10. Stir carefully to mix, making sure the rice grains do not break.

  11. Switch off the heat and garnish with chopped cilantro.

Recipe Notes

Serve with any chicken dish or a curry. Can also be eaten by itself as a snack.