Lemon Rice
This classic Lemon Rice recipe, made with Aazol’s Unpolished Indrayani Rice, is a perfect blend of tangy citrus, aromatic spices, and nutty goodness. Ideal for a quick lunch or a light dinner, this dish brings a burst of flavour to your table, highlighting the quality of Aazol's premium rice.
Ingredients:
For the Tempering:
- 2 tablespoons oil (preferably coconut or groundnut oil)
- 1/4 cup raw peanuts
- 1 teaspoon mustard seeds
- 1 tablespoon urad dal (split black gram)
- 1/2 teaspoon methi seeds (fenugreek)
- 8-10 curry leaves
- 2-3 dried Kashmiri red chillies, broken into halves
- 1 green chilli, finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt (adjust to taste)
Additional Ingredients:
- Juice of 1 large lemon (about 3 tablespoons)
- Fresh coriander leaves, chopped, for garnish
Method:
1. Cook the Rice:
Rinse Aazol’s Unpolished Indrayani Rice thoroughly under running water until the water runs clear.
In a large pot, bring 4 cups of water to a boil. Add the rinsed rice and 1/2 teaspoon of salt.
Cook the rice on medium heat until tender but firm (15-20 minutes). Drain excess water and spread the rice on a tray to cool.
2. Roast the Peanuts:
Heat 1 tablespoon of oil in a pan over medium heat. Add peanuts and roast until golden brown. Remove and set aside.
3. Prepare the Tempering:
In the same pan, add the remaining tablespoon of oil.
Once the oil is hot, add mustard seeds and let them splutter.
Add the urad dal and methi seeds. Stir until the dal turns golden brown.
Add the curry leaves and broken Kashmiri red chillies. Sauté for about 30 seconds until fragrant.
Add the chopped green chilli and continue stirring for another minute.
4. Add Spices and Combine:
Lower the heat and add turmeric powder. Stir well to ensure the spices don’t burn.
Add the roasted peanuts back into the pan. Sprinkle in 1/2 teaspoon of salt.
Stir everything together for a few seconds to blend the flavours.
5. Mix the Rice:
Add the cooked and cooled Indrayani rice to the tempering mixture. Gently mix to coat each grain with the spice blend. Use a light hand to avoid breaking the rice.
Let the rice cook on low heat for 3-4 minutes, allowing it to absorb all the flavours.
6. Add Lemon Juice:
Turn off the heat and add freshly squeezed lemon juice. Mix gently to distribute the lemon flavour evenly. Adjust salt if needed.
7. Garnish and Serve:
Garnish with freshly chopped coriander leaves for a burst of freshness
Serve hot or at room temperature. Pair it with papad, pickle, or yoghurt for a complete meal.
