Rice lightly flavored with lemon. This is a favorite Indian dish. It is especially popular with children (compare to American mac and cheese.) It is very simple to make. Our family often eats it on Sunday nights after church. I put the rice in the rice cooker and then when we get home I do the rest of the cooking. It takes about 10 minutes total. Serve with hard-boiled eggs.

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Recipe Summary

prep:
5 mins
cook:
27 mins
total:
32 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

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  • Heat oil in a large skillet over medium heat. Add peanuts, turmeric, and mustard seeds; cook and stir until peanuts are browned, 2 to 3 minutes. Mix in green chile peppers, lemon juice, curry leaves, and salt.

  • Fold lemon juice mixture into the cooked rice.

Nutrition Facts

302 calories; protein 5.4g 11% DV; carbohydrates 41.3g 13% DV; fat 13g 20% DV; cholesterolmg; sodium 444.4mg 18% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
06/13/2020
My fiancé had a sore tooth, so we intentionally left out the peanuts. The second time we made it we didn’t have oil and substituted melted, unsalted butter. We’ve also made it with and w/o the chilis. So good either way: and that’s part of why we love this recipe: excellent as is, forgiving if you have to make small substitutions. We also didn’t have curry leaves the first time, so we used curry powder: half teaspoon did beautifully! We make ours in the Instant Pot, so we only use 2cups water (in the Instant Pot the base water or stock should always be the same amount as the rice’s volume: 3 minutes, high, followed by 5 minutes natural steam release). We enjoyed this with Indian Butter Chicken Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/22/2018
This was EXCELLENT! The curry leaves were optional and I left them out due to personal preference. I can't say enough good about this recipe and for the record I'm not a huge fan of rice love peanuts but typically dislike them inside my food and a little bit of turmeric goes a long way. The results with this recipe shocked me. The roasted peanuts and everything else combined is absolutely incredible. 5 stars all the way! Read More
Rating: 5 stars
12/18/2018
This was delicious and a big hit with my family! I paired it with curry chicken. The only mistake I made was using Jasmine rice. The Jasmine Rice is too sticky. I recommend Long grain. I tweaked the recipe and used a combo of raw nuts and "cashews" which was suggested by my neighbor and glad I did. Read More
Rating: 5 stars
06/13/2020
My fiancé had a sore tooth, so we intentionally left out the peanuts. The second time we made it we didn’t have oil and substituted melted, unsalted butter. We’ve also made it with and w/o the chilis. So good either way: and that’s part of why we love this recipe: excellent as is, forgiving if you have to make small substitutions. We also didn’t have curry leaves the first time, so we used curry powder: half teaspoon did beautifully! We make ours in the Instant Pot, so we only use 2cups water (in the Instant Pot the base water or stock should always be the same amount as the rice’s volume: 3 minutes, high, followed by 5 minutes natural steam release). We enjoyed this with Indian Butter Chicken Read More
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