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

This easy South Indian lemon rice recipe brings vibrant flavors to your kitchen in just 30 minutes, featuring aromatic spices, crunchy peanuts, and fresh lemon juice. Perfect as a quick lunch or flavorful side dish, it uses traditional tempering techniques to infuse the rice with authentic South Indian character.
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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 urad dal (split black gram)
  • 1 teaspoon chana dal (split chickpeas)
  • 2-3 dried red chilies
  • 10-12 curry leaves
  • 1/4 cup raw peanuts
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida (hing)
  • Salt to taste
  • Fresh cilantro for garnish

Method
 

Instructions
  1. Start with cooled, cooked basmati rice. Spread it out on a large plate to prevent clumping. The rice should be at room temperature for best results.
  2. Heat oil in a large pan over medium heat. Add raw peanuts and toast until golden brown and fragrant, about 2-3 minutes. Remove and set aside.
  3. In the same pan, add mustard seeds and let them splutter. Then add urad dal, chana dal, dried red chilies, and curry leaves. Sauté until the dals turn golden brown.
  4. Add turmeric powder and asafoetida to the tempering. Immediately add the cooled rice and mix gently to coat every grain with the spiced oil. Add the toasted peanuts back to the pan.
  5. Turn off the heat and drizzle fresh lemon juice over the rice. Mix gently to combine. Taste and adjust salt as needed. Garnish with fresh cilantro leaves.

Notes

Use day-old rice for best texture, fresh lemon juice is essential, don't skip the tempering step, adjust spice level with chilies, serve immediately for best flavor.