Our Recipes

Lemon rice is a popular South Indian dish that is tangy, flavorful, and easy to make. It’s perfect for a quick lunch, a side dish, or even a picnic snack. Using Sanjeevani Jeera Rice as the base adds a unique twist with its aromatic cumin flavor. Let’s dive into the step-by-step process of making this delightful dish.

Ingredients

For the Rice:

• 1 cup Sanjeevani Jeera Rice
• 2 cups water
• 1 tablespoon oil
• Salt to taste

For the Lemon Rice:

• 2 tablespoons oil (preferably sesame oil for an authentic taste)
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpeas)
• 2-3 green chilies, slit
• 1-2 dried red chilies
• 10-12 curry leaves
• 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric powder
• Juice of 1-2 lemons (adjust according to taste)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• A handful of roasted peanuts or cashews (optional)

Instructions

Step 1: Cook the Sanjeevani Jeera Rice

1. Rinse the Rice: Rinse 1 cup of Sanjeevani Jeera Rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
2. Cook the Rice: In a pot, add the rinsed rice, 2 cups of water, 1 tablespoon of oil, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the rice is cooked and the water is absorbed.
3. Fluff the Rice: Once cooked, fluff the rice with a fork and let it cool slightly.

Step 2: Prepare the Lemon Rice

1. Heat Oil: In a large pan, heat 2 tablespoons of oil over medium heat.
2. Temper the Spices: Add 1 teaspoon of mustard seeds to the hot oil. Once they start to splutter, add 1 teaspoon each of urad dal and chana dal. Fry until the dals turn golden brown.
3. Add Chilies and Curry Leaves: Add the slit green chilies, dried red chilies, and curry leaves to the pan. Sauté for a few seconds until fragrant.
4. Add Asafoetida and Turmeric: Sprinkle 1/4 teaspoon of asafoetida and 1/2 teaspoon of turmeric powder into the pan. Mix well.
5. Add Lemon Juice and Salt: Pour in the juice of 1-2 lemons and add salt to taste. Mix thoroughly.
6. Combine with Rice: Add the cooked Sanjeevani Jeera Rice to the pan. Gently mix everything together until the rice is evenly coated with the lemon mixture.
7. Garnish: Turn off the heat and garnish with freshly chopped coriander leaves. If desired, add a handful of roasted peanuts or cashews for an extra crunch.

Step 3: Serve

Serve the lemon rice warm with a side of raita or a simple vegetable curry. It’s also great on its own, offering a refreshing and zesty flavor that’s perfect for any meal.

Tips for Perfect Lemon Rice

• Adjust Lemon Juice: The amount of lemon juice can be adjusted according to your taste preference. Start with one lemon and add more if needed.
• Freshness: Using fresh curry leaves and freshly squeezed lemon juice enhances the flavor significantly.
• Cooling the Rice: Letting the rice cool slightly before mixing prevents it from becoming mushy.
• Variations: You can add grated coconut, finely chopped ginger, or even a pinch of sugar to balance the tanginess.

Conclusion

Lemon rice made with Sanjeevani Jeera Rice is a simple yet flavorful dish that brings together the zest of lemon and the aromatic touch of cumin. It’s a quick recipe that transforms basic ingredients into a delightful meal. Try this recipe and enjoy a taste of South India in your kitchen!