I love the fragrance and flavor of lemons. I find lemon enhancing the flavor of many dishes like juice, salads, starters and pulao / biryani. I use lemons in my cooking very frequently especially in marinades. Lemon pickle and lemon rice is my all time favorite.

Most South-Indian households prepare lemon rice for lunch box or for travel. Lemon rice is one of my favorite dishes that is so easy to make. My way of making lemon rice includes very less ingredients but tastes so good. Do follow the appropriate steps to make this lip smacking simple meal. I like to eat lemon rice with potato fry, potato chips and sambar. Tastes divine!

Ingredients

• Ponni boiled rice (or) Sona masoori rice – 1 cup
• Nallennai / Sesame oil / Gingelly oil – 4 tbsp
• Big Lemon – 2
• Garlic flakes – 10
• Green chilli – 1
• Curry leaves – 1 sprig
• Dry Red chilli – 1
• Turmeric powder – 1 tsp
• Mustard – 1 tsp
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Asafoetida / Perungayam – 1/2 tsp
• Salt – to taste

Procedure

• Soak rice with enough water for 30 mins.
• Add 3 cups water to a pressure cooker. Once the water is hot, add in the drained rice and 1/2 tsp salt. Close the cooker and put on the cooker weight. Simmer for 10 mins. Switch off the flame. Open the cooker once the pressure settles on its own. Fluff it up using a fork.

• Extract lemon juice from 2 lemons in a small bowl. Add 1/2 tsp turmeric powder and 1/2 tsp salt to the lemon juice. Mix well and keep aside. Prepare all the other ingredients and keep it ready.

• In a wide pan, add nallennai. Once the oil is hot, add in mustard, urad dal, channa dal and asafoetida and saute till golden brown in medium flame. Then add in the garlic pods and green chilli.

• Cook in medium flame for 3 mins or until the garlic is cooked. Add in the curry leaves and dry red chilli.

• Keep the flame to high for few seconds. Add in the lemon juice mix and give a quick stir.

• Remove from the flame and keep it aside.
• Once all the ingredients are warm, add in the rice in small portions to the lemon mix. Stir everything well without breaking the rice and check for taste. Add salt if required.

• Let the lemon rice rest for 1 hour before serving, as it enhances the taste. Serve with some potato fry and chips.

Notes

• I have mentioned 2 lemons, as in the US we get pretty huge lemons in the stores here. We still find small Indian lemons in many Indian stores in the US. If using Indian lemons use 3 or 4 (depending on the size) for a nice tangy lemon flavor.
• Increase the quantity of green chilli and dry red chilli for a spicy version.
• After adding lemon juice to the pan, remove from the stove immediately, as it will make the lemon mix taste bitter.
• After mixing the rice and lemon mix, give resting time for 30 mins before serving. It enhances the lemon flavor.
• If your lemon rice is dry, add in few spoons of nallennai.
• While packing for travel, cool the lemon rice completely before closing the lid.
• Lemon rice stays good till the next day.