Lemon Rice
Basmati rice tossed with a South Indian tempering of mustard seeds, chana dal, peanuts, curry leaves and turmeric, then sharpened with lemon juice. Serves 4.
TOTAL TIME
31 min
ACTIVE TIME
13 min
QUANTITY
~810 ml
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/12
Tools0/13
Ingredients0/12 gathered · 4 servings
250g
375ml
0.5tsp
1piece
1piece
2tbsp
1tsp
1tbsp30g
10piece
0.5tsp
5g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 250g | — | — | |
| 2 | | 375ml | — | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1tbsp | — | — | |
| 9 | 30g | — | — | ||
| 10 | 10piece | — | — | ||
| 11 | | 0.5tsp | — | — | |
| 12 | | 5g | — | — |
Tools13 items
Serveware1 item
Procedure30 steps
1 of 30
Tip the rice into the sieve.
Basmati rice · 250 g
⏱ 10s
ResultBasmati rice2 of 30
Rinse under cold running water, swirling with your hand, until the water runs almost clear.
⏱ 1 min
ResultRinsed basmati rice4 of 30
Pour 375 ml of water into the medium saucepan.
Water · 375 ml
⏱ 10s
ResultWater5 of 30
Add the salt.
Salt · 0.5 tsp⏱ 5s
ResultSalted water7 of 30
Bring to the boil.
⏱ 3 min
ResultBoiling rice8 of 30
Turn the heat to its lowest and put the lid on.
⏱ 10s
9 of 30
Cook for 12 minutes without lifting the lid, until the water is absorbed.
⏱ 12 min
ResultSimmered rice10 of 30
Take off the heat and leave to rest, still covered, for 5 minutes.
⏱ 5 min
ResultRested rice11 of 30
Lift off the lid and fluff the rice gently with the fork.
⏱ 30s
ResultCooked basmati riceused in step 2812 of 30
Meanwhile, lay the chilli on the chopping board.
Green chilli · 1 piece
⏱ 5s
ResultGreen chilli14 of 30
Lay the lemon on the board.
Lemon · 1 piece⏱ 5s
ResultLemon17 of 30
Put the oil in the frying pan.
Sunflower oil · 2 tbsp
⏱ 5s
ResultSunflower oil18 of 30
Heat over a medium heat for about 1½ minutes.
⏱ 1 min 30s
ResultHot oil19 of 30
Add the mustard seeds.
Mustard seeds · 1 tsp⏱ 5s
ResultMustard seeds in oil20 of 30
Fry for about 30 seconds, until they start to pop.
⏱ 30s
ResultPopped mustard seeds21 of 30
Add the chana dal.
Chana dal · 1 tbsp⏱ 5s
ResultSeeds and chana dal22 of 30
Add the peanuts.
Raw unsalted peanut · 30 g
⏱ 5s
ResultSeeds, dal and peanuts23 of 30
Fry for about 1½ minutes, stirring, until the dal and peanuts are golden.
⏱ 1 min 30s
ResultGolden dal and peanuts24 of 30
Add the curry leaves; stand back, as they spit.
Curry leaves · 10 piece
⏱ 10s
ResultTempering with curry leaves26 of 30
Stir in the turmeric, then take the pan off the heat.
Ground turmeric · 0.5 tsp⏱ 15s
ResultTurmeric tempering28 of 30
Add the rice and fold it through gently until every grain is yellow.
⏱ 1 min
ResultLemon riceused in step 3129 of 30
Lay the coriander on the board.
Fresh coriander · 5 g⏱ 5s
ResultFresh corianderTotal Time31 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 250 g | | Tip the rice into the sieve.⏱ 10sResultBasmati rice |
| 2 | Basmati ricestep 1 | | Rinse under cold running water, swirling with your hand, until the water runs almost clear.⏱ 1 minResultRinsed basmati rice |
| 3 | Rinsed basmati ricestep 2 | | Leave to drain for 5 minutes.⏱ 5 minResultDrained rinsed riceused in step 6 |
| 4 | 375 ml | | Pour 375 ml of water into the medium saucepan.⏱ 10sResultWater |
| 5 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted water |
| 6 | Drained rinsed ricestep 3 | | Add the rice.⏱ 10sResultRice in salted water |
| 7 | — | | Bring to the boil.⏱ 3 minResultBoiling rice |
| 8 | — | | Turn the heat to its lowest and put the lid on.⏱ 10s |
| 9 | — | | Cook for 12 minutes without lifting the lid, until the water is absorbed.⏱ 12 minResultSimmered rice |
| 10 | — | | Take off the heat and leave to rest, still covered, for 5 minutes.⏱ 5 minResultRested rice |
| 11 | — | | Lift off the lid and fluff the rice gently with the fork.⏱ 30sResultCooked basmati riceused in step 28 |
| 12 | 1 piece | | Meanwhile, lay the chilli on the chopping board.⏱ 5sResultGreen chilli |
| 13 | Green chillistep 12 |  | Split it lengthways.⏱ 20sResultSliced green chilliesused in step 25 |
| 14 | 1 piece | | Lay the lemon on the board.⏱ 5sResultLemon |
| 15 | Lemonstep 14 | | Cut it in half.⏱ 10sResultHalved lemon |
| 16 | Halved lemonstep 15 |   | Squeeze the juice into the small bowl.⏱ 30sResultFresh lemon juiceused in step 27 |
| 17 | 2 tbsp | | Put the oil in the frying pan.⏱ 5sResultSunflower oil |
| 18 | — | | Heat over a medium heat for about 1½ minutes.⏱ 1 min 30sResultHot oil |
| 19 | 1 tsp | | Add the mustard seeds.⏱ 5sResultMustard seeds in oil |
| 20 | — | | Fry for about 30 seconds, until they start to pop.⏱ 30sResultPopped mustard seeds |
| 21 | 1 tbsp | | Add the chana dal.⏱ 5sResultSeeds and chana dal |
| 22 | 30 g | | Add the peanuts.⏱ 5sResultSeeds, dal and peanuts |
| 23 | — | | Fry for about 1½ minutes, stirring, until the dal and peanuts are golden.⏱ 1 min 30sResultGolden dal and peanuts |
| 24 | 10 piece | | Add the curry leaves; stand back, as they spit.⏱ 10sResultTempering with curry leaves |
| 25 | Sliced green chilliesstep 13 | | Add the split chilli.⏱ 5sResultTempering with chilli |
| 26 | 0.5 tsp | | Stir in the turmeric, then take the pan off the heat.⏱ 15sResultTurmeric tempering |
| 27 | Fresh lemon juicestep 16 | | Pour in the lemon juice.⏱ 10sResultLemon tempering |
| 28 | Cooked basmati ricestep 11 | | Add the rice and fold it through gently until every grain is yellow.⏱ 1 minResultLemon riceused in step 31 |
| 29 | 5 g | | Lay the coriander on the board.⏱ 5sResultFresh coriander |
| 30 | Fresh corianderstep 29 | | Chop it roughly.⏱ 20sResultRoughly chopped corianderused in step 32 |
| Total Time | 31 min | ||
Serving
- Spoon the rice into a serving bowl.
- Scatter over the coriander and serve.
Nutritionper serving
Estimated · pre-cooking · 92% ingredients covered
| Nutrient | Per serving |
|---|---|
| 208kcal | |
| 5g | |
| 11g | |
| 1g | |
| 24g | |
| 1g | |
| 2g | |
| 299mg |
Ingredients0/12
Tools0/13
Recipe
Lemon Rice
Basmati rice tossed with a South Indian tempering of mustard seeds, chana dal, peanuts, curry leaves and turmeric, then sharpened with lemon juice. Serves 4.
What you’ll doYou will cook basmati rice, then fry mustard seeds, chana dal, peanuts, curry leaves and a green chilli in oil, stir in turmeric and lemon juice, fold the rice through and finish with coriander.
Serves4
Total31 min
LevelMedium
Ingredients
- Basmati rice250 g
- Water375 ml
- Salt0.5 tsp
- Green chilli1 piece
- Lemon1 piece
- Sunflower oil2 tbsp
- Mustard seeds1 tsp
- Chana dal1 tbsp
- Raw unsalted peanut30 g
- Curry leaves10 piece
- Ground turmeric0.5 tsp
- Fresh coriander5 g
Tools
SpoonSieveFrying panSmall bowlSaucepan lidChef's knifeSpatulaCitrus juicerWooden spoonServing bowlForkMedium saucepanChopping board
Method
1
Tip the rice into the sieve.
10sSieveBasmati rice · 250 g
2
Rinse under cold running water, swirling with your hand, until the water runs almost clear.
1 minSieveBasmati rice · step 1
3
Leave to drain for 5 minutes.
Result · Drained rinsed rice · used in step 6
5 minSieveRinsed basmati rice · step 2
4
Pour 375 ml of water into the medium saucepan.
10sMedium saucepanWater · 375 ml
5
Add the salt.
5sMedium saucepanSalt · 0.5 tsp
6
Add the rice.
10sMedium saucepanDrained rinsed rice · step 3
7
Bring to the boil.
3 minMedium saucepan
8
Turn the heat to its lowest and put the lid on.
10sMedium saucepan, Saucepan lid
9
Cook for 12 minutes without lifting the lid, until the water is absorbed.
12 minMedium saucepan
10
Take off the heat and leave to rest, still covered, for 5 minutes.
5 minMedium saucepan
11
Lift off the lid and fluff the rice gently with the fork.
Result · Cooked basmati rice · used in step 28
30sMedium saucepan, Saucepan lid, Fork
12
Meanwhile, lay the chilli on the chopping board.
5sChopping boardGreen chilli · 1 piece
13
Split it lengthways.
Result · Sliced green chillies · used in step 25
20sChopping board, Chefs knifeGreen chilli · step 12
14
Lay the lemon on the board.
5sChopping boardLemon · 1 piece
15
Cut it in half.
10sChopping board, Chefs knifeLemon · step 14
16
Squeeze the juice into the small bowl.
Result · Fresh lemon juice · used in step 27
30sSmall bowl, Citrus juicerHalved lemon · step 15
17
Put the oil in the frying pan.
5sFrying panSunflower oil · 2 tbsp
18
Heat over a medium heat for about 1½ minutes.
1 min 30sFrying pan
19
Add the mustard seeds.
5sFrying panMustard seeds · 1 tsp
20
Fry for about 30 seconds, until they start to pop.
30sFrying pan
21
Add the chana dal.
5sFrying panChana dal · 1 tbsp
22
Add the peanuts.
5sFrying panRaw unsalted peanut · 30 g
23
Fry for about 1½ minutes, stirring, until the dal and peanuts are golden.
1 min 30sFrying pan, Wooden spoon
24
Add the curry leaves; stand back, as they spit.
10sFrying panCurry leaves · 10 piece
25
Add the split chilli.
5sFrying panSliced green chillies · step 13
26
Stir in the turmeric, then take the pan off the heat.
15sFrying pan, Wooden spoonGround turmeric · 0.5 tsp
27
Pour in the lemon juice.
10sFrying panFresh lemon juice · step 16
28
Add the rice and fold it through gently until every grain is yellow.
Result · Lemon rice · used in step 31
1 minFrying pan, SpatulaCooked basmati rice · step 11
29
Lay the coriander on the board.
5sChopping boardFresh coriander · 5 g
30
Chop it roughly.
Result · Roughly chopped coriander · used in step 32
20sChopping board, Chefs knifeFresh coriander · step 29
31
Spoon the rice into a serving bowl.
30sServing bowl, SpoonLemon rice · step 28
32
Scatter over the coriander and serve.
Result · Lemon Rice
10sServing bowlRoughly chopped coriander · step 30
Printed 17 October 2026