Doesn’t this bright yellow lemon rice just look like a bowl of sunshine?!
This tasty and tangy lemon rice is a popular south Indian dish that’s bursting with flavor!
The lemon juice and zest make this rice a bit tart, the serrano pepper makes it spicy and the dal and peanuts add nice texture. The curry leaves give this aromatic rice a unique flavor and are a must-have ingredient in my opinion. You can find fresh curry leaves at your local Indian grocery store or amazon. All of these ingredients – plus a few extra spices – make for a flavorful and scrumptious dish!
MY LATEST VIDEOSThis is the perfect spring/summer dish. You can enjoy this as a light meal served with a side of raita (yogurt thinned out with a bit of water, salt and roasted cumin powder) or as a snack. I crave lemon-flavored food during the warmer months (have you tried my lemon cheesecake with lemon curd yet?). Now we just need spring to get its act together and give us some warmer days!
If you’ve never had lemon rice before, then you are in for a treat! I remember the first time I had lemon rice. My husband (who is south Indian) and I were at an Indian restaurant many years ago and they had lemon rice as part of their buffet. I ate (a lot of) it and was amazed – the flavor was so different than the north Indian food I grew up eating. I remember asking Roby if he had ever tried anything like it before and he literally laughed in response because he thought I was kidding (the answer was yes… just incase I needed to spell that out). Trust me when I say this is a very popular south Indian dish – loved by kiddos and adults alike.
This past weekend my husband and I were in Miami for an Indian wedding. We left our son, Tony, with his grandparents who threw him an Easter party! My mom made this lemon rice recipe from my cookbook and served it at the party. She said everyone absolutely loved it! Here’s a sweet pic from the party – it’s of my son with his grandpa who’s dressed as the Easter Bunny!
You can enjoy this fragrant rice as a light meal, a side dish or a snack. Serve this lemon rice with a side of raita/yogurt, salad and a side of Indian pickles (achar).
Instant Pot Lemon Rice
Yield: 4
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Pin RecipeDescription
This popular South Indian rice dish is light, tangy and refreshing. The citrus flavor in the rice really comes through. You can eat this for breakfast, as a snack or as part of a meal. I enjoy eating lemon rice with a side of yogurt and Indian pickles.
Ingredients
- 1 cup basmati rice, soaked for 15-30 minutes
- 3 tablespoons oil of choice
- 1 teaspoon black mustard seeds
- 1 tablespoon split chickpeas (chana dal)
- 1 tablespoon split and skinless black lentils (split and skinless urad dal)
- ⅓ cup raw peanuts*
- 15 curry leaves
- 1 Serrano pepper or green chili, slit but intact, adjust to taste
- 1 teaspoon minced ginger
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon turmeric
- ¼ cup lemon juice
- 2 teaspoons lemon zest, optional
- 1 cup water
Instructions
- Soak the basmati rice in cold water for 15-30 minutes. Drain the water, rinse and set aside.
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the mustard seeds, split chickpeas, split/skinless black lentils. After 1-2 minutes, or once the lentils turn golden in color, add the raw peanuts and stir-fry.
- Add the curry leaves, Serrano pepper, ginger, coriander powder, salt and turmeric. Stir-fry for 30 seconds, then add lemon juice, lemon zest, water and rice. Mix well.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Fluff the rice with a fork and serve.
Notes
- *I prefer using raw peanuts in this dish, which can easily be found at any Indian grocery store or online. You can use roasted peanuts or cashews instead, just wait to add them in with the spices.
Does the lemon juice have to be fresh-squeezed or can it be the bottled kind (RealLemon). If using the bottle kind, is 1/4 cup the right amount?
You can use bottled lemon juice too and yes, the same amount 🙂 let me know what you think!
Hi Ashley, I tried this recipe word to word but I got burn signal. Frankly when I saw the recipe, I was doubtful about it and was fearing if I would get a burn signal and the same happened. Usually I use 1:2 ratio for rice to cook. But here you told to use 1:1 ratio. Moreover recipe says to soak rice for 15 to 30 min. A soaked rice cooks faster than unsoaked rice, so why pressure time is 6min on high pressure? I got burn signal even before pressure build up and coundown timer started. Please clarify my questions. Thank you.
Anusha, could it be that your valve was open by any chance? If you join my instant pot for indian food facebook group you can try asking about this there – many people have made the lemon rice successfully and have shared pictures! We can all help troubleshoot what went wrong.
Left burnt bottom even before pressure build up.
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Anusha, could it be that your valve was open by any chance? If you join my instant pot for indian food facebook group you can try asking about this there – many people have made the lemon rice successfully and have shared pictures! We can all help troubleshoot what went wrong.
Made this tonight. My husband and I were floored with how delicious it is. Just incredible, so good. There’s something special that happens in combining the smooth, rich, umami flavors of nuts, coconut and oil that contrasts and balances out the brightness of the lemon. A very pretty dish, too. Watch out, though- it’s hard to stop eating this one.
Lizzie, that’s so great to hear!! Thanks for letting me know how you and your husband liked the rice 🙂
Hi, Ashley, I loved your lemon rice but had some leftovers, and the next day it was a bit on the hard side when I took it out of the fridge and heated it up in microwave. What do you suggest? Any better method to warm it up and make it soft again? Thanks!
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Hi Irene, so glad you liked it! Hmm maybe you can try reheating it by putting a wet paper towel over top? If you try that, please let me know how it works!
My son has a severe peanut allergy. But why muck up a good recipe? We can’t wait for him to go back to college in two weeks.
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Jana, LOL aww, use cashews! It’ll still be delicious!
I love this recipe! I’ve tried a few of your recipes now, all of them fantastic. Can’t wait to buy your book. I have a question though- how could I scale this recipe to make twice as much in the instant pot if I’m having guests and want to make more? I feel like the water to rice proportion might be different but I’m not sure. Thanks!
Thanks, Jordan! I’m so glad you’re liking my recipes 🙂 As for scaling the recipe – if you want to double it then double the ingredients but keep the cook time the same (the pot will just take longer to reach pressure due to more content in the pot). I’ve had readers tell me they have doubled and even tripled the recipe without issue 🙂
Can I substitute basmati rice for sona masoori? Will the water quantity and cooking times be the same?