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Easy South Indian Lemon Rice Recipe - Simple Tangy Lemon Rice Pilaf

This vibrant South Indian lemon rice recipe delivers authentic tangy flavors in just 30 minutes. The combination of fluffy rice, zesty lemon, and crunchy peanuts creates a refreshing side dish that pairs beautifully with various main courses.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked basmati rice (cooled)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 dried red chilies
  • 1/4 cup raw peanuts
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon asafoetida (hing)
  • 10-12 curry leaves
  • 1 tablespoon chopped cilantro
  • Salt to taste

Method
 

Instructions
  1. Start with cooled, cooked basmati rice. Fluff it with a fork to separate the grains. The rice should be at room temperature for best results.
  2. Heat vegetable oil in a large pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, dried red chilies, and raw peanuts. Sauté until the peanuts turn golden brown and fragrant.
  3. Add curry leaves, turmeric powder, and asafoetida. Sauté for 30 seconds until the spices become aromatic. Be careful not to burn them.
  4. Add the cooled rice to the pan and gently mix everything together, ensuring the rice gets evenly coated with the tempered spices. Cook for 2-3 minutes, stirring gently.
  5. Remove from heat and drizzle fresh lemon juice over the rice. Add salt to taste and mix gently. Garnish with chopped cilantro and serve immediately.

Notes

Use day-old rice for best texture - it absorbs the flavors better without becoming mushy. Adjust lemon juice according to your preference for tanginess. For extra crunch, you can add cashews along with the peanuts.