Lemon Coriander Rice is bright, fragrant, and packed with fresh flavor. Zesty lemon and herbs pair beautifully with crunchy peanuts and warm spices. It is quick to prepare and perfect for lunchboxes, busy evenings, or using leftover rice.
This bright, zesty dish made by tossing cooked rice with a fragrant coriander, green chilli, and ginger paste. A crunchy tempering of mustard seeds, dals, peanuts, curry leaves, red chilli, and asafoetida adds irresistible texture and aroma. Finished with fresh lemon juice and chopped coriander, it’s a quick, flavorful meal that’s delicious served warm.
Lemon Coriander Rice Recipe
Lemon Coriander Rice
Lemon Coriander Rice combines fluffy rice with zesty lemon, fragrant coriander, warming spices, crunchy lentils, and peanuts for a bright, flavorful meal.
2
servings5
minutes10
minutesIngredients
Cooked rice – 1 bowl (enough to serve 2 persons)
Lemon – 1
Fresh Coriander leaves – a handful
Green Chilli – 1
Fresh Ginger – a small piece
Turmeric Powder – 2 pinches
Oil – 1 tablespoon
Mustard – 1/4 teaspoon
Bengal gram dal – 1 teaspoon
Urad Dal – 1 teaspoon
Peanut – 1 tablespoon
Red chilli – 1
Asafoetida powder – 2 pinches
Curry leaves – few
Coriander leaves – few for garnishing
Salt – 1/2 teaspoon or as per taste
Directions
- Put the coriander leaves, green chilli and ginger in a mixie jar and grind it to a fine paste adding just one or two teaspoons of water.
- Squeeze out the juice from the lemon and keep aside.
- In a kadai put the oil and when it is hot add mustard. Once it starts crackling add Bengal gram dal, urad dal, peanut and fry till the dals turn light brown. Add red chilli (break it into 2 to 3 pieces), asafoetida powder and curry Leaves.
- Now add the coriander paste and fry for few seconds. Add turmeric powder and salt and stir well.
- Add cooked rice and gently mix it keeping the flame low.
- Switch off the stove and add lemon juice and mix it.
- Finally add a tablespoon of finely chopped coriander leaves and mix everything well and serve.