I make this Lemon Coriander Rice when I want a bright, fragrant meal from leftover cooked rice. It comes together in about 15 minutes with lemon and fresh coriander, plus crunchy peanuts.
Coriander gives this rice its fresh, fragrant flavor. I grind it with green chilli and ginger to a paste, temper mustard, dals, and curry leaves, then toss .everything with cooked rice on low flame. I stir in the lemon juice only after switching off the stove so its flavor stays bright
More recipes to try: Lemon Rice, Coconut Rice
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.
Notes
- Store leftover rice in an airtight container in the refrigerator for up to 2 days. It also packs well for lunchboxes at room temperature.
- Use cold, cooked rice for the best texture. Freshly cooked hot rice can turn mushy when tossed with the coriander paste.
- Stir in the lemon juice only after switching off the stove — cooking lemon juice on high heat can make it taste bitter.